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Rhubarb Muffins (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Muffin Recipes
- Unrated
Scott Adams
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 and living happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
Rhubarb Muffins (Gluten-Free)
This recipe comes to us from Rita Smith.
Ingredients:
1 ¼ cups of brown sugar
½ cup oil
1 egg
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
Directions:
Combine dry ingredients. Combine rest of the ingredients and add to dry
ingredients. Put in greased or lined muffin tins.
Topping Ingredients:
1 or 2 teaspoons melted butter
1/3 cup sugar
1 teaspoon cinnamon
Directions:
Sprinkle on muffins and bake at 400F for 15-20 minutes.
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