Monday, June 6, 2011
Applesauce Rhubarb Muffins (gluten free, sugar free)
The flour blend I used here is a new one to me. I've been searching for a pre-mixed flour blend that makes gluten free baking a snap. I decided to try Bob's Red Mill brand of all purpose gluten free flour blend to see what I thought. I chose this brand because I love the combo of flours he uses: garbanzo and fava beans, potato and tapioca starches, and sorghum, making this blend rather high on the protein and fiber scale (which I love), with 3 grams of each in a 1/4 cup serving. I'd read all sorts of reviews that people thought the "beany" flavor was too strong, but I chanced it anyway. And I have to say that I do not detect a hint of "bean-y-ness" in this flour blend at all. In fact, it has produced the most wonderful baked goods to date. The other morning I made Belgian waffles with this blend and my husband says the waffles were the best I've made to date (quite the high complement from him!). So I give this flour blend a five star rating; it's that good.
Applesauce Rhubarb Muffins
1 1/2 cups all purpose gluten free flour blend (I use Bob's Red Mill)
1/4 cup + 2 tablespoons Xylosweet (xylitol)
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon xanthan gum
1/2 teaspoon powdered stevia
1/4 cup baking soda
3/4 cup applesauce
1/4 cup coconut oil
3/4 cup chopped rhubarb
1 teaspoon cinnamon
1 teaspoon Xylosweet (xylitol)
Preheat oven to 400 degrees. Line 9 muffin tins with paper or silicone liners.
In a medium bowl, mix together dry ingredients: flour blend through salt. In a separate bowl, whisk egg, applesauce, and coconut oil. Add wet ingredients to dry and stir to combine (batter may be a little lumpy). Fold in rhubarb.
Scoop batter into muffin tins, filling about 3/4 of the way up. Combine topping ingredients in a small bowl and sprinkle over the tops of muffins. Bake 18-20 minutes, until a toothpick inserted comes out clean. Let rest 5-10 minutes before enjoying.
Makes 9 muffins.