Strawberry Rhubarb Crumble Muffins

Nothing says early summer like rhubarb. 3 weeks ago, the farmer’s market stalls were packed with the stuff.

Of course, I have been delinquent with posting, so this recipe comes a little late in the season.  The good news is there was still rhubarb at my farmer’s market last weekend – so maybe it’s not too late!

If you are a fan of this eternal combo, you’ll like these muffins.  And like most of my recent original recipes, this one’s gluten free.

Ingredients:

Dry:
1/4 cup sorghum flour (34 g)
1/4 cup brown rice flour (34 g)
1/2 cup millet flour (70 g)
1/4 cup tapioca starch (32 g)
1/4 cup potato starch (40 g)
3/4 tsp xantham gum
(if you don’t have all of these, feel free to swap out starches or whole grains or substitute above 6 ingredients for 1 1/2 cups of your favorite gluten free flour)
1/4 cup flaxseed meal
1 cup gf oats
1/2 cup brown sugar
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon

Wet:
1 cup buttermilk
1 egg
1/2 cup apple sauce
2 Tbsp mollases
2 Tbsp agave

3/4 lbs strawberries, hulled and quartered (2 cups)
1 cup diced rhubarb
pinch brown sugar

Topping:
6 tbsp gf oats
2 1/2 tbsp brown sugar
reserved juices (see below)

Directions:

Preheat oven to 400 degrees. Line 2 – 12 well muffin pan with liners or coat with cooking spray.  (I only actually filled 22 of them, adding water to the last two to prevent burning.)

Toss strawberries with a pinch of brown sugar. Transfer to a foil lined baking sheet and spread out into one layer.  Roast for 10 minutes and then add rhubarb, tossing and spreading out.  Continue to roast another 20-30 minutes, until most of the juices have been removed.  Drain fruit, reserving juices. Turn oven down to 350 degrees. Add reserved juices to dry topping ingredients, mix, and set aside.

Whisk together dry ingredients in large bowl until evenly combined.

In a second bowl, whisk together first 5 wet ingredients.  Fold into dry ingredients with strawberry-rhubarb mixture.  Using a cookie portioner/ice cream scoop or large spoon, divide batter. Muffin wells should be 3/4 full.  (My cookie scoop is medium sized and one slightly overflowing scoop was perfect). Sprinkle with topping.  Add a little extra brown sugar if you are feeling naughty.

Bake 24 minutes or until lightly golden and a tester comes out clean.  You may want to rotate half-way through.