This past Thursday, as Maeve and I were busy clicking away on our matching keyboards getting the final details sorted for the very best online cooking program that ever existed (intention is what makes things happen, right?), I decided it was time to let my hair down (or actually tie it back), throw off my spectacles, tie on an apron and get mixing and maxing out with a brand new recipe. It had a been a while and we knew there would be some long days involved. Since the word muffin always makes me laugh, 'cause I think it sounds naughty, I decided this was the perfect thing.
I used rhubarb I had picked up at the market last week and millet flour- this being the very first time I have ever used millet flour- and baked us some sweet muffs that we couldn't wait to dive into. See- funny, right?
Anyway- I am going to sit back and enjoy my millet rhubarb muffin, sip on a cup of my most favourite tea ever and hang out online to make sure I am at the ready to answer any questions you may have about our UnDiet Meal Prep Made Easy program.
Yield: 12 muffins
- ¾ cup gluten-free brown rice flour
- ¾ cup gluten-free millet flour
- ½ cup almond meal
- 1 tsp baking powder
- 1 tsp baking soda
- 1 teaspoon cinnamon
- ¼ tsp grated nutmeg
- ¼ tsp sea salt
- ⅔ cup maple syrup
- 1 egg or egg substitute (see below)
- ⅓ cup applesauce
- ⅓ cup water
- 1 Tbs apple cider vinegar
- 1 tsp vanilla extract
- ¼ cup coconut oil
- 2 cups rhubarb, cut to ½ inch pieces
- 1 Tbs chia seeds, ground + ¼ hot water. Mix thoroughly and allow to sit for 10-15 mins until thickened
- Preheat oven to 350 F
- Line muffin tin with liners (let’s aim for unbleached shall we?)
- Mix together the dry ingredients.
- In a separate bowl, mix together wet ingredients.
- Mix wet intro dry, adding in the rhubarb.
- Scoop into muffin tin.
- Bake for about 30 minutes, until the top is lightly browned and a toothpick, inserted into the centre comes out clean.