Gluten Free/Dairy Free Rhubarb Muffins

Rhubarb season is back, I know this because my rhubarb plant is up to my shoulders. I'm short but still it's pretty big! I had one bag of frozen rhubarb left in my freezer and I figured it better get used before my first harvest this year. I looked through a lot of recipes and decided on muffins because after all my family loves muffins and I needed to give them a dairy free try. They turned out great, Hubby said they look professional so that's a plus!




Cinnamon Rhubarb Muffins
Adapted from Fine Cooking



2 C gluten free flour (I used Gluten Free Mama's Almond Blend)
2 t xanthan gum
3/4 C granulated sugar
2 1/2 t baking powder
1 t ground cinnamon
1/2 t baking soda
1/2 t salt
1 C sour cream (for DF use Tofutti Sour Supreme)*
8 T butter softened (for DF use Earth Balance Natural Buttery Sticks)
2 eggs
1 t vanilla
1 1/2 -2 C diced rhubarb



For the topping

3 T granulated sugar
1/2 t ground cinnamon

Preheat oven to 350 F. In a large bowl mix the flour, xanthan gum, sugar, baking powder, cinnamon, baking soda, and salt. In another bowl mix the sour cream, butter, eggs, and vanilla until smooth. Add the flour mixture and mix until combined. It will be very dry at this point but that's OK the rhubarb is next. Add the rhubarb and mix thoroughly.

Split the mixture between 12 muffin tins. Use the back of a spoon dipped in water to smooth the tops.

Mix the granulated sugar and cinnamon for the topping and cover the tops with 1t of the mixture. Bake for 35-40 minutes or until a toothpick comes out clean. Yum!

*I didn't have any dairy free sour cream on hand but I did have Tofutti Better Than Cream Cheese. I used this instead of the sour cream by adding 2 T of Rice Milk and mixing until smooth. This brought the consistency to a sour cream level and worked great.