Rhubarb muffins Recipe Gluten-free and dairy-free (casein-free).

PORTIONS: 9


With images Without images

ORGANIC INGREDIENTS

  • 200 g (1 1/3 cups) all-purpose flour "La Merveilleuse"
  • 7,5 ml (1 1/2 tsp) baking powder
  • 2,5 ml (1/2 tsp) salt
  • 1 medium egg (45 g)
  • 75 g (1/3 cup) cane sugar
  • 125 g (1/2 cup) your choice of plant-based milk substitute *
  • 50 g (1/4 cup) light olive oil
  • 5 ml (1 tsp) almond extract
  • 140 g (1 cup) rhubarb, cut into small pieces **

PREPARATION

  1. Preheat the oven to 180 °C (350 °F).
  2. In a bowl, combine the flour, baking powder, and salt.
  3. In a separate bowl, beat together the egg, sugar, milk substitute, and almond extract.
  4. Incorporate the dry ingredients into the batter with a whisk or electric mixer, until the batter thickens (about 1 minute).
  5. Add the rhubarb to the batter and stir well.
  6. Pour the batter into a muffin pan lined with paper molds.
  7. Bake on the middle rack, about 25 minutes, or until an inserted toothpick comes out clean.
Rhubarb muffins - Recipe Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

These muffins are truly delicious... and give you another way to incorporate rhubarb into your menu!

TIP

* If you are not on a dairy-free diet, replacing the plant-based drink with cow's milk is an option.

** We advise you to weigh the rhubarb, as the way you cut it will give a weight that can vary considerably and affect the success of the recipe. For example, rhubarb cut into very small pieces could give you up to 300 grams, which would have the effect of adding too much liquid as well as making the flavor a bit too bitter.