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Rhubarb Muffins (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from Rita Smith.
1 ¼ cups of brown sugar
½ cup oil
2 teaspoon vanilla
1 cup buttermilk or sour milk
1½ cups diced rhubarb
½ cup nuts (optional)
2 ½ cups gluten-free flour (I used Gifts of Nature)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
Combine dry ingredients. Combine rest of the ingredients and add to dry ingredients. Put in greased or lined muffin tins.
1 or 2 teaspoons melted butter
1/3 cup sugar
1 teaspoon cinnamon
Sprinkle on muffins and bake at 400F for 15-20 minutes.
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