Strawberry Rhubarb Love, Luv.
Can’t get enough of the classic spring pairing of strawberries and rhubarb? Me neither.
So I baked a batch of muffins, dressed up to party with cinnamon streusel topping. These easy to toss together treats are tender pull-apart bites of grainy buckwheat sweetness studded with bits of tart rhubarb.
A recipe perfect for breakfast, brunch or afternoon tea.
Peace + Love,
Karina xo
Karina’s Strawberry Rhubarb Muffin Recipe with Streusel Topping
By Karina Allrich May 2009.
These tender little muffins are the perfect bite for a morning snack or afternoon pick-me-up. Wrap and freeze in foil for easy take along treats. These are dairy-free and easily vegan, with dairy options, too. It’s all good.
First: Preheat the oven to 350ºF. Lightly grease or line a 12-muffin pan with paper liners.
Ingredients:
Whisk together:
1/2 cup GF buckwheat flour
1/2 cup sorghum flour or fine rice flour
1/2 cup cassava flour
2 Tablespoons rice bran or flax meal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon organic ground cinnamon
1/4 teaspoon nutmeg
Make a well in the center of the dry mix and add in:
1/4 cup organic coconut oil (melted) or safflower oil
Ener-G Egg Replacer for 2 eggs mixed with warm water* (or 2 organic free-range eggs)
1/2 cup warm vanilla nut or soy milk, more if needed (or dairy milk)
2 teaspoons bourbon vanilla
Stir in and beat by hand until smooth.
Add in:
1 cup sliced strawberries, patted dry
1/2 cup chopped rhubarb, patted dry
Stir to mix in the fruit. Spoon the batter into 12 muffin cups. Make the streusel topping.
Streusel Topping Recipe
1/4 cup organic light brown sugar
1/2 teaspoon cinnamon
2 tablespoons coconut oil or Earth Balance Stick (or butter)
Instructions:
Combine the brown sugar and cinnamon. Cut in a tablespoon of the coconut oil or Earth Balance Stick and mix with a fork until you have grainy crumbs. Add another tablespoon of Earth Balance if you need it. You want a light, sandy crumble that sticks together if you pinch it.
Spoon the streusel topping onto each muffin.
Bake in the center of a preheated oven for about 18 minutes or so, until golden and firm. If your fruit was cold it will take longer to bake, up to 25 minutes.
Cool briefly on a wire rack, then lift the muffins out of the pan to continue cooling.
These are lovely warm from the oven.
Makes 12 muffins.
Recipe Source: glutenfreegoddess.blogspot.com
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For substitution help, please see my guide to baking with substitutions here.
