These yummy muffins are sugar free – I used Agave Nectar in the Rhubarb Compote, and honey in the muffin recipe. With fresh organic rhubarb available now I knew my standard muffin recipe would be great for rhubarb muffins.
Now for a word on vanilla. I have mentioned this before, but some years ago, a friend of mine brought me back Organic Vanilla from Mexico.
It is the best tasting vanilla I have ever had. Soon I had run out, and my friend was not returning to Mexico for another 3 years! Once you have had the best, it is so hard to have anything less than. Finally, my friend went to Mexico, and this time he brought me back a 1 Litre size bottle and a 500ml bottle of this luscious most delicious vanilla. Don’t think I will be running out any time too soon…yayyyy!
3 cups chopped organic Rhubarb
1/2 cup of water
5 Tblsp. Agave Nectar
Combine all of the ingredients into a pot, on medium heat. Bring to a boil, stirring constantly, until the rhubarb is completely soft and thickened. (forgot to time this, but it did not take long…maybe 15 minutes?)
1/2 cup Sorghum flour
1/2 cup Brown Rice flour
1/2 cup Tapioca starch
2 Tblsp. Coconut flour
2 tsp. Baking powder
1/4 tsp. Baking soda
1 tsp. Xanthan gum
2 large eggs, whisk well
1 1/2 tsp. Organic Vanilla
1/2 cup of honey plus 2 Tblsp.
1/4 cup Grape seed oil
1 cup Rhubarb compote
2/3 cup roughly chopped walnuts
Preheat the oven to 350 degrees. I wanted big muffins for breakfast: grease a large 6 tin muffin pan well with butter.
Combine all of the dry ingredients in a bowl, whisk well. In a smaller bowl, whisk the eggs well, then add in the vanilla, honey, grape seed oil and rhubarb mixing well.
Add the wet ingredients to the dry, and mix just until combined. Fold in the walnuts, and spoon into prepared muffin tins. .
Bake for 40 minutes or until a tooth pick inserted comes out clean.