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Rhubarb Muffins GF Recipe

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This recipe for Rhubarb Muffins GF, by , is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Carol Williams
Added: Friday, June 6, 2008


3 cups finely chopped fresh rhubarb
1/4 cup white sugar
1 20oz pkg. whole grain GF baking
mix (Bob Mills) or 2 cups GF mix
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
2 tsp nutmeg (optional)
1/2 tsp salt
3 eggs, lightly beaten
1 cup firmly packed brown sugar
1/3 cup canola oil
1 cup low-fat buttermilk
2 tsp vanilla extract
1 cup chopped walnuts (optional)

Preheat oven to 400 degrees. Line a muffin pan with paper liners or spray with nonstick cooking spray.
Place chopped rhubarb in a small bowl. Sprinkle with a white sugar and toss.
In a large bowl, combine flour, baking soda, baking powder, salt and spices. In a medium bowl, lightly mix egg, sugar, oil, buttermilk and vanilla extract and add to the dry ingredients and stir until just moist.
Fold in rhubarb and walnuts. Fill muffin cups 2/3 full. Bake for 15 minutes, or until a toothpick placed in the center of a muffin comes out clean. Makes 24 muffins.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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