Mini Rhubarb Muffins #BakingBloggers

Mini Rhubarb Muffins: Tasty little bites of goodness, perfect for a tea party, snack, or quick breakfast on the go.

Home Sweet Homestead: Mini Rhubarb Muffins

#BakingBloggers, a group created by Sue from Palatable Pastime, get together once a month to vote on a baking project. For May, the winner was Baking for a Tea Party, so I brought Mini Rhubarb Muffins.

Rhubarb muffins have been on my kitchen bucket list for quite awhile, so this month's baking event gave me the push I needed to finally make them. But instead of making them regular sized muffins, I made most of them mini size, which is the perfect size to serve at a tea party.

Home Sweet Homestead - Mini Rhubarb Muffins

Usually when I cook with rhubarb I mix them with strawberries, like my Strawberry Rhubarb Jam, and Strawberry Rhubarb Margaritas. But this time I decided to let the flavor of the rhubarb shine through by using it by itself, and I wasn't disappointed. The muffins have a sweet/tart taste and a slightly moist crumb, that is so good with a cup of tea or coffee.

This recipe is the perfect amount to make 24 mini muffins, with enough batter left over to make 6 regular size muffins. It is sugar, dairy, and gluten free, but if you don't have issues with any of those things, I posted tips after the recipe on how to make them with regular ingredients.

Mini Rhubarb Muffins: Home Sweet Homestead

Make sure to check out all of the other delicious Baking for a Tea Party recipes prepared by fellow #BakingBloggers down below!


Printable recipe

Mini Rhubarb Muffins

Ingredients

For the topping:
2 tablespoons all-purpose Stevia sweetener
1/8 teaspoon ground allspice

For the muffins:
2 cups gluten free flour (I used King Author Gluten Free All-Purpose Baking Mix)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup all-purpose Stevia sweetener
1/8 teaspoon ground allspice
2 cups chopped rhubarb
1 cup canned coconut milk
2 eggs

Directions

Preheat oven to 350 degrees F. Prepare a 24-cup mini muffin tin and a 6-cup regular muffin tin. (I greased the mini muffin tin, and used paper liners in the regular muffin tin.)
In a small bowl, mix together the topping mixture. Set aside.
Add the flour, baking powder, salt, stevia, and allspice to a large bowl and whisk well to combine. Add the rhubarb and toss until thoroughly coated.
Place the coconut milk and eggs in a separate bowl and whisk to combine.
Add the wet ingredients to the dry ingredients, and mix just until combined and no streaks of flour remain. (batter will be thick)
Distribute the muffin batter evenly among the prepared muffin tins, then sprinkle the top of each muffin with the allspice/sugar mixture.
Bake for 15-20 minutes for the mini muffins, and 25-30 minutes for the regular sized muffins, or until a toothpick inserted into one of the muffins comes out clean, and the tops are lightly brown.


April's tips:

I'm allergic to cinnamon so I used allspice instead, which is a good substitute in baking. If you prefer, you can use cinnamon, just double the amount called for in the recipe.

You can use regular white sugar instead of stevia if you'd like. Increase amount to one cup instead of 1/2 cup.

If you want to use regular milk instead of the coconut milk, you will have to replace the fat that is in the coconut milk. Add 1/2 cup of melted butter or sunflower oil, and use one egg instead of two.

Regular all-purpose flour can be used in place of the gluten free flour.


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Baking for a Tea Party



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Mini Rhubarb Muffins - Home Sweet Homestead

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