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Rhubarb needs a mate — like a yin and a yang — to balance its tart flavor, and I bet my recipe for gluten free strawberry rhubarb muffins would work well with other “yangs” too: apples or raspberries, perhaps?
This incarnation utilized the strawberries I already had on hand, and I like that it is still the old familiar combination of strawberries and rhubarb, but in an unexpected and delicious muffin medium!
These moist little cakes have a sweet topper that reminds me of my Rhubarb Crisp, but they are definitely muffins – compact, easy to eat (several), and yummy for breakfast, tea or a snack!
So grab some rhubarb before it’s too late and give this Gluten Free Strawberry Rhubarb Muffin recipe a try. It’s the perfect taste of summer, in a muffin cup!Print
Preheat oven to 375 F (static).
In a large bowl, beat together the butter and brown sugar until light. Add egg or egg substitute and vanilla, and mix until incorporated. Whisk together the dry ingredients and stir in, alternating with milk until fully mixed. Stir in chopped fruit. Scoop to fill muffin cups 2/3-3/4 full; the batter will be thick.
In a small bowl, stir together the pecans, brown sugar, oats and cinnamon. Cut in the cold butter using a pastry cutter or two butter knives – when mixed, it will resemble a coarse meal. Sprinkle on top of the muffins or mini-loaves.
Bake muffins for 20-25 minutes, mini-loaves for 25-30 minutes, or until a toothpick inserted into the centers comes out clean.
Remove to cool on wire rack before serving or cutting.
Yield: 16-18 muffins
I hope you love this recipe as much as we do!
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