Gluten-Free Strawberry Rhubarb Muffins

In our house muffins are not just a breakfast food, they are my kid’s favorite snack. All of my kids prefer muffins to cupcakes for dessert. Yes, I know they are weird, but you won’t hear me complain! As a mom, I love how easy it is to modify muffins to make them a bit more nutritious.

Ingredients:
1 C brown sugar
1/2 C applesauce
1 egg
1 C rice milk 
1 tsp. vanilla
1 1/4 C brown rice flour
1/2 C potato starch
1/4 C tapioca flour
1 tsp. xanthan gum
1 tsp. baking soda
1/2 tsp. salt
1 C rhubarb, diced
1 C strawberries, sliced

Directions:
1. Cream together brown sugar and applesauce.  Add egg and mix well.  Then, add in the milk and vanilla.

2. Mix the flours, xanthan gum, baking soda and salt together and add to the creamed mixture.

3. Stir in the rhubarb and strawberries.

4. Fill lined or greased muffins tins 2/3 full. Bake at 350 for 25- 30 minutes or until an inserted toothpick comes out clean. Makes approximately 20 muffins.

This post is Linked to Tasty Traditions, Gluten-Free Wednesdays, and The Ultimate Recipe Swap.