Rhubarb, berries and chocolate are the perfect match and you‘re going to love these! They make the ideal healthy grab and go breakfast, with tea or coffee time or an afternoon snack. You can use any berries (fresh or frozen) in these, my favourite is raspberries. If you plan on using strawberries, use chopped fresh strawberries as frozen are too large to use in these.
Can you use an all purpose gluten free flour blend in these? I do not recommend using it in muffins. In my experience blends typically don‘t work well in muffins and quick breads. They cause them to be gummy and sink in the middle. Don’t get me wrong, I use and like all purpose GF flour blends I just don’t find they work well in muffins.
So then, what flours do I recommend in muffins? Here’s my preferred blend. For every 2 cups of flour called for in a recipe I use: 1 cup ivory teff flour (or buckwheat or quinoa flour) , 1/2 cup tapioca starch, 1/4 cup coconut flour, 1/4 cup sorghum or millet flour. The guar gum (unlike xanthan gum it is not derived from corn) is important to add as a binder to hold the muffins together. Without a blinder, gluten free baking falls apart.
Ivory teff flour works beautifully in gluten free baking. It as very healthy sustainable flour and adds great loft to baked goods making them rise really well.
Preheat oven to 350 F. Grease 2-12 count muffin tins and line with paper muffin cups. Whisk wet ingredients in a medium bowl until smooth and glossy.
Sift dry ingredients (teff flour through guar gum) over the wet ( I use a fine mesh metal sieve to sifting). Mix. Batter will be lumpy. Sprinkle berries and rhubarb with the 1 tbsp of tapioca starch and use your hands to mix. Fold in the fruit and stir and then mix in the chocolate chips.
Use a 1/4 cup measuring cup to scoop out the batter and fill the muffin cups to 3/4 full and place the two muffin tins side by side in middle rack of your oven. Bake for 28-30 minutes or until a toothpick when inserted in middle of muffins comes out clean.
Store in an airtight container for up to 3 days or freeze for up to 3 months.
Ingredients
Directions
Preheat oven to 350 F. Grease 2-12 count muffin tins and line with paper muffin cups. Whisk wet ingredients in a medium bowl until smooth and glossy.
Sift dry ingredients (teff flour through guar gum) over the wet ( I use a fine mesh metal sieve to sifting). Mix. Batter will be lumpy. Sprinkle berries and rhubarb with the 1 tbsp of tapioca starch and use your hands to mix. Fold in the fruit and stir and then mix in the chocolate chips.
Use a 1/4 cup measuring cup to scoop out the batter and fill the muffin cups to 3/4 full and place the two muffin tins side by side in middle rack of your oven. Bake for 28-30 minutes or until a toothpick when inserted in middle of muffins comes out clean.
Store in an airtight container for up to 3 days or freeze for up to 3 months.