Gluten-free rhubarb muffins

May 15 2009 by The Journal

landscape: clare winfield, rhubarb muffin

Recipe for gluten-free rhubarb muffins, from National Trust property Gibside House

INGREDIENTS (makes 12)

115g seasonal fruit (rhubarb)
265g rice flour
1tsp baking powder
265g caster sugar
3 eggs
1tsp almond essence
170g butter

Line a bun tin with cases for 12 muffins.

Chop the rhubarb into small (1cm long) chunks. Mix the flour, baking powder and sugar together. Beat the eggs and add the almond essence.

Melt the butter and add to the flour mix alternately with the egg mix. Blend well.

Spoon half of the mix into the prepared bun cases.

Arrange the rhubarb on top of this mix. Use the rest of the muffin mix to cover the fruit.

Bake at 180C° for 45 minutes.

Please note that cooking time and temperature may vary slightly depending on your oven.