Strawberry Rhubarb Muffins

See the original post with photos here.

makes 12 muffins


2 1/2 cups gluten-free flour blend

2 tablespoons flaxseed meal (optional)

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

3 eggs

3/4 cup milk

1/3 cup vegetable oil

1/2 cup honey

2 teaspoons applesauce

1 cups sliced blueberries

1/2 cup rhubarb, diced

zest of half a lemon

zest of half an orange

Turbinado sugar for sprinkling (optional)


1. Preheat oven to 325 degrees.

2. Mix flour, flaxseed meal, baking soda, baking powder, and salt in a medium-sized bowl.

3. Use a standing or electric mixer to beat the eggs.

4. Add the milk.

5. Add the vegetable oil, honey, and applesauce. Mix until well-blended, using a rubber spatula if necessary.

6. Pour the dry ingredients into the wet ingredients and mix until blended.

7. Add the fruit and zest.

8. Pour the batter into a greased or lined muffin pan. Sprinkle with sugar, if desired. Bake 20-25 minutes, or until a cake tester inserted into a muffin comes out clean. Cool on a wire rack.


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