Rhubarb, Strawberry and Walnut Muffins!

Posted by on May 28, 2015 in Recipes | 0 comments

I am lucky to live near a great farm that sells fresh produce on Saturdays. They always have an abundance of leafy greens, as well as lots of gorgeous seasonal delights, like ramps, spring garlic, and garlic scapes. And when I visited my local farm last weekend, there was a beautiful bunch of rhubarb just begging to come home with me. 

I never really ate rhubarb much growing up. I have vague memories of my grandfather, who was a pastry chef at one point in his long and varied life, making rhubarb pie. But to be honest I can’t really remember what it tasted like. It wasn’t until last year that I decided to try it again and instantly fell in love with its bright, tart flavor. 

Rhubarb, strawberry and walnut muffins!

Rhubarb, strawberry and walnut muffins!

Last year my partner bought me a little outdoor oven and range so that I could cook and bake outside when it was too hot to do so inside. Last weekend was the first weekend this year when it was warm enough, and allergen-free enough, for me to be able to really take advantage of it. There was really no question what I was going to bake: gluten-free rhubarb and strawberry muffins! 

Yum!

Yum!

I knew when I creating this recipe that I wanted grated rhubarb throughout the muffins so that the flavor would really infuse throughout and there would be no big chunks of tartness. But rhubarb is incredibly fibrous. I tried grating it, even with my food processor, without success.  I was left with a stringy, watery mess. The best and really only way to get nice little bits of rhubarb is to hand chop it. However, the shape of rhubarb with it’s nice flat bottom actually makes that pretty easy.  I thinly sliced my stalk of rhubarb first and then took those slices, pulled the slices back together into about 2 inch bits, and finely sliced them length-wise to get nice little pieces, just like I would expect were they grated.

Sweet, tart, delicious!

Sweet, tart, delicious!

I decided to add dried strawberries instead of fresh. Because the moisture content of rhubarb is already quite high, fresh strawberries would add too much moisture and significantly extend the baking time for the muffins.  I threw in freshly chopped walnuts for some added protein and texture and a handful of white chocolate chips for a little dose of decadence and deliciousness.

Rhubarb, Strawberry & Walnut Muffins
Yields 12
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Total Time
45 min
Total Time
45 min
Ingredients
  1. 3/4 cup millet flour
  2. 3/4 cup oat flour
  3. 1/2 cup arrowroot starch
  4. 1/4 cup tapioca powder
  5. 3/4 tsp xanthan gum
  6. 1/2 tsp salt
  7. 3 tsps baking powder
  8. 1/2 cup coconut palm sugar
  9. 1 cup vegan milk
  10. 1/4 cup walnut oil (or canola or olive oil)
  11. 1 tsp vanilla extract
  12. 1 tsp lemon juice
  13. 3 tbsps maple syrup
  14. 1 cup finely chopped rhubarb
  15. 1/4 cup chopped dried strawberries
  16. 1/2 cup chopped walnuts
  17. 1/4 cup white chocolate chips (optional)
Instructions
  1. Preheat oven to 350 degrees Fahrenheit/180 degrees Celsius.
  2. Prepare a muffin tin by adding liners or lightly greasing each cup.
  3. In a large mixing bowl, sift together millet flour, oat flour, arrowroot starch, tapioca powder, xanthan gum, baking soda, salt and mix together.
  4. Add coconut palm sugar and give the dry mixture a stir.
  5. In a separate mixing bowl, add milk, oil, vanilla, lemon juice, and maple syrup and whisk to combine.
  6. Add the wet ingredients to the dry ingredients and mix with a spatula until just combined.
  7. Fold in the rhubarb, dried strawberries, walnuts and white chocolate chips (if using).
  8. Spoon mixture into muffin tins.
  9. Bake for 30-35 minutes, until muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few large, moist crumbs.
Vegan Sweet and Simple http://vegansweetandsimple.com/
I knew that these were going to be good, but I didn’t know just how good until I bit into one that was piping hot and fresh from the oven.  With just enough sweetness, the bright tartness of the rhubarb, and deliciously moist, I have to admit they are pretty swoon worthy!

Yes please!

Yes, you really must try these!

These muffins will stay nice and soft for about four days. But I’d be surprised if they lasted that long! They are *that* good!

 

 

 

 

 

 

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