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    Scott Adams

    Rhubarb Muffins (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    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



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    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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    This recipe was one of the best I have tried, you really couldn't tell that it was gluten free! I also added strawberries to it. And it was delicious with a scoop of ice cream! A spring favorite for the whole family.

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    The best gluten free muffins I have ever made, my hubby even liked them, which says a lot! Will make these again during rhubarb season!

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    Very yummy and very easy. My husband also came looking for more which is very unusual. He didn't even know they were gluten free!

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    So delicious! My boyfriend also loved them. I used coconut sugar, and a bit of coconut flour with my regular gluten free mix. I left off the topping and they were still really sweet, so maybe will try with less sugar, or even a bit of honey. Maybe some coconut. Really easy recipe and delicious use of the rhubarb from my garden!

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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