Rhubarb and Raisin Muffins - Gluten free and Sugar-free

Our thatched cottage in Wiltshire has a sweet garden and we have embraced the English love of gardens whilst living here. My husband has delightfully proven to be a dab hand at growing vegetables and fruit. 

This year he has presented me with a glut of rhubarb (which I love) and rather than make another large batch of rhubarb chutney, as I did last year, I devised this new recipe for rhubarb muffins. 

These muffins are deliciously moist and yummy and with no gluten and no added sugar are a great, guilt-free treat with a cuppa. Also good for the children's lunch boxes or for picnics. 

They taste of sunshine and summer days. 

Firstly Pre heat your oven to 200 degree C

Ingredients:

50 grms butter ( melted)

2 eggs whisked

1 cup coconut milk

1 ½  tablespoons of Agave nectar

400 grms lightly stewed rhubarb – still firm ( in 3/4 inch size pieces)

60 grms raisins

1 tspn Mixed Spice - Magic Ingredient 

2 cups gluten free self-raising flour

Cinnamon 

How to make your Muffins: 

Firstly prepare the rhubarb:

Cut your rhubarb into 3/4 inch to 1 inch pieces, wash and stew gently in the water that remains on the rhubarb after washing. 

Do not overcook. Your rhubarb needs to retain its shape and be firm to the touch so it wont fall apart when you stir it into the mix.

The rhubarb cooking process is completed in the oven. 

Allow to cool .

Melt butter 

and add lightly whisked eggs, 

coconut milk,

Agave nectar,

and rhubarb pieces. 

Add to this wet mix the gluten - free flour and the Mixed Spice – magic ingredient

then add the raisins and gently stir to combine thoroughly . 

Fill muffin tins with the mix and top with a sprinkle of cinnamon. 

 Bake for 12-15 minutes or until golden brown. 

Makes 12-14 Muffins 

As you can see the muffins look colourful and moist and the rhubarb has retained its shape on the inside. 

Put the kettle on and settle down for a little treat! 

Ruthie