How to Make Gluten Free Rhubarb Muffins

1

Add some vinegar to some almond milk and set aside. Dice enough rhubarb to make 2 cups.

2

Add some brown sugar, vegetable oil and egg to a large mixing bowl.

3

Stir with a large spoon until combined, breaking up any lumps of brown sugar.

4

Measure in Bob's Red Mill Gluten Free All Purpose Flour, baking soda, xanthan gum, vanilla extract, salt and add the almond milk.

5

Stir to combine.

6

Fold in the diced rhubarb.

7

Spray 2 muffin pans with cooking spray.

8

Scoop the batter into prepared muffin pans.

9

Bake in preheated 350F oven for 25 - 30 minutes or until a toothpick inserted in the center comes out clean.

10

After removing muffins from oven allow them to cool in pans for about 10 minutes.

11

Flip muffins on to their sides or turn out onto a cooling rack to cool.

12

Serve.

13

Enjoy!