Tomorrow I am off to a conference for work. Just over the day, but I am terrified of the food that I am sure will be available. Gaaaah!!! So I wanted to make some muffins to bring so that I too would have something nice to eat. And I think after a few of these.... ok I think I counted ......6... Ok I ate 6!!!!!!!!!!! Reeeeeaaaaally bad I know! But seriously... Boy are these good. you will NOT regret making them, I can promise you that!
My husband said something along the lines of I'm SO gonna post these on my facebook page once you make a blog-entry about them, And I'm gonna give them some great reviews! That's some good compliments coming from him :-).
So if you are like us and have the garden FULL of Rhubarb and can't think of what to use them for... well this sure is a winner! Give them a go!
Rhubarb Muffins with Lemon Glaze
- 6 dl Gluten Free flour of choice (could use a combination of flours)
- 1 tsp vanilla powder
- 1/2 tsp xanthan gum
- 1 tsp baking powder
- 1 tsp bicarbonate soda
- 1 tsp salt
- 1 tsp cinnamon
- 2 eggs (can be replaced with 4 egg whites for less saturated fat)
- 3 egg whites
- 2 1/2 dl sugar of choice (I used ca. half of the amount in coconut sugar and half normal sugar as I ran out of coconut ;-)
- 1 1/2 dl unsweetened applesauce
- 1 dl extra virgin olive oil
- 3 dl small chunks of rhubarb
Turn on the oven to 175 Celcius. Combine all the dry ingredients in a bowl and sift back and forth to another bowl a couple of times to make sure they are all properly incorporated.
Cut up all the rhubarb into small thin chunks and if you like us have a lot of rhubarb, but they are a bit of a boring colour, you can add a liiiittle bit of pink food coloring to them. It really made the final product pop.
Mix egg whites/egg with the sugar for a long time in a separate bowl till quite fluffy. Add the applesauce, EVOO and sift in the dry ingredients a third at a time. Then folding them in. If you feel it's to "thick" of a batter(depends on the flour) add another 1/2 dl applesauce. Then fold in the rhubarb pieces until incorporated.
Use an ice-cream scoop to fill your muffincases 2/3 of the way or even a bit more if you want the proper overflowing muffin. Pop them in the oven and bake for approximately 20 min. But keep an eye as all ovens vary. And before you take them out stick a toothpick in one to see if it comes out clean. If it does, go ahead and take them out.
Lemon Glaze
2 Tbsp fresh lemon juice
Powdered sugar until desired consistency
Mix together to get a glaze. if you want it as a glaze on top then dont be afraid to add a little water to make it runnier, but if you want to a little thicker layer, then instead add powdered sugar until you get the thickness you want. Would be very nice as a thick dollop on top... very nice in deed..... Oh get a grip Jo... you just had 6!!!! ;-)
Enjoy!
-Josefine
