Rhubarb Strussel Muffins
Happy Mommy’s Day to all of you out there! Above is a picture of why I do what I do…I AM the luckiest momma with the best kids, you know.
This muffin is just right for this time of year as the rhubarb is going crazy right now. It is also the only muffin my husband won’t eat (he thinks rhubarb is EVIL!) so more for the moms in the house! My kids and I made a batch for my mom for Mother’s Day. We love you, Maga!
GFCF Rhubarb Strussel Muffins
Makes 18-20 muffins
1/2 cup GFCF margarine (such as Earth Balance)
1 cup packed brown sugar
3 large eggs
1 1/2 tsp GFCF vanilla
1 cup rice flour
1/4 cup potato starch
1/4 cup tapioca starch
1 tsp xanthan gum
1 1/2 tsp GFCF baking powder
1/4 tsp salt
1/3 cup GFCF milk substitute mixed with 1 teaspoon lemon juice
2 cups chopped rhubarb
Strussel topping: 1/3 c turbinado sugar, 1 t cinnamon or pumpkin pie spice, 2 T rice flour, 2 T potato starch, and 2 T tapioca starch mixed well. Add 2 T soft GFCF margarine and blend with a fork until crumbly.
Preheat oven to 350 F.
Beat margarine and brown sugar together until light and fluffy. Add eggs and vanilla and beat well.
Combine rice flour, potato starch, tapioca starch, xanthan gum, baking powder, and salt in a medium sized bowl. Mix well.
Add dry ingredients to egg mixture and mix just until smooth. Add milk mixture, scrape bottom and sides of bowl and mix again just until smooth.
Add rhubarb. Stir just until combined.
Fill muffin liners 2/3 full. Divide strussel topping over muffins (about ½ T for each muffin). Bake at 350 F for 30 minutes or until toothpick inserted in center comes out clean.
You could also bake this as a coffee or snack cake. Toasted chopped pecans or walnuts would be a nice addition.