RECIPE: Gluten Free Rhubarb Crumble Muffins

As summer approaches, recipes featuring seasonal fruit and veg are in abundance. One of my favourites is rhubarb! I love making crumble with it. But not everyone is keen on a lovely Crimble-crumble. So what can you do? Make Muffins of course! Filled with lovely tangy chunks of fresh rhubarb, these have a gluten free oaty topped sweet crumble baked on the top, so all of the family can enjoy! Check out my recipe below.

Gluten Free Rhubarb Crumble Muffins

Servings: 12
Time: 1 hour
Difficulty: Easy
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Yummy gluten free rhubarb muffins with a sweet crumble topping.

Credit: thecoeliacsloth.com

Ingredients

For the Muffins:

150g Rhubarb, diced into small pieces
125g GF plain flour
1tsp Baking powder
1tsp xanthan gum
100g margarine
100g Caster sugar
1 egg
60ml Milk
1tbsp Lemon Juice

For the crumble topping:

50g GF oats
50g Plain GF flour
50g Margarine
50g Brown soft sugar
(Optional) 2tbsp Flax & chia seeds (I use Bioglan Superfoods)
Sprinkle of cinnamon

Directions

Preheat the oven to 185°c
First you’ll need to make the muffin mixture.
Cream together the butter and sugar.
Beat in the egg until well combined.
Then, add the milk and lemon juice and mix well.
Add in the flour, baking powder and xanthan gum and mix to get a smooth batter.
Once that is done, mix in the diced rhubarb, and your muffin batter is ready.
Using a spoon, evenly distribute your batter into 12 muffin cases. The next step before baking is to top them with the crumble.
To make the crumble topping, add all of the ingredients together in a bowl.
Mix it gently by rubbing it in between your hands until you get a breadcrumb texture.
Sprinkle the crumble on top of the muffins.
Bake the muffins for around 15-20 minutes, until the crumble is golden, and a skewer inserted comes out clean.