Recipe: Rhubarb Muffins with Rice Milk

Name: Muffins à la rhubarbe et son lait de riz
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 portions
Ingredients: 2 tasses de farine sans gluten1 tasse de farine de maïs1/2 tasse de sucre blond non raffiné1càc de poudre levante1/2 c thé sel2 gros oeufs1 tasse de lait de riz maison1/2 tasse margarine non hydrogénéeconfiture de rhubarbe

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4.2/5 (5 reviews) Desserts

Prep 10 min

Cook 20 min

Total 30 min

Servings 4 serv.

Ingredients for 4 servings

2 cups gluten-free flour
1 cup cornmeal
1/2 cup unrefined blonde sugar
1 tsp baking powder
1/2 tsp salt
2 large eggs
1 cup homemade rice milk
1/2 cup non-hydrogenated margarine
rhubarb jam

Step-by-step directions

Preheat oven to 180°C.
In a bowl combine the flours, sugar, baking powder and salt.
In another bowl beat the eggs, add the milk and melted margarine.
Make a well in the center of the dry ingredients and add the liquids, do not stir just incorporate.
Pour a little batter into muffin cups and add 1 tsp of rhubarb jam per muffin and cover with batter.
Bake for 20 minutes at 180°C.

Chapon au four Rhubarbe Miel et sucre