These muffins get their name due to two springtime seasonal treats: rhubarb and sour cherries, both which happen to pack a pucker of tartness. Despite the tartness, this recipe calls for only half of the sugar in similar muffin recipes, relying instead on the sweetening power of applesauce and naturally sweet sorghum flour for sweetening.
- 2 tsp lemon juice
- 1 tsp vinegar
- 1 cup soymilk
- 3 cups of gluten-free flour blend (1 cup brown rice flour, 1 cup sorghum flour, 1 ½ cup tapioca starch, ½
- cup corn starch*)
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- ¾ tsp salt
- ¾ tsp xanthan gum
- ½ tsp cinnamon
- ¼ tsp freshly grated nutmeg
- ½ cup vegetable oil
- ½ cup sugar
- 2 tsp grated fresh ginger root
- 1 cup applesauce
- 2 cups thinly sliced rhubarb stalks
- 1 cup pitted sour cherries
*Don’t like leftover flour blend? No problem! Use instead ¾ cup brown rice flour, ¾ cup sorghum flour,
1 cup plus 2 Tablespoons Tapioca, and 6 Tablespoons cornstarch)
- Preheat the oven to 350 degrees Fahrenheit. Prepare a muffin tin with liners or liberally grease muffin tins with coconut oil.
- Add the vinegar and lemon juice to the soymilk. Whisk briefly and set aside. Using a wire whisk, sift the flour blend through a wire mesh strainer into a large bowl.
- Add the baking soda, baking powder, salt, xanthan gum, cinnamon and nutmeg and mix again until blended.
- Add the oil to the soymilk mixture and whisk briefly. Immediately add to the flour mixture and mix until an even batter forms. Fold in the sugar and apple sauce and mix again until the batter is evenly distributed.
- Fill tins until the batter is just below the brim of each cup.
- Place the filled muffin tin on center rack in the oven and bake for 25-30 minutes. The muffins will become lightly browned on the top, are ready if a toothpick is inserted into the center of each muffin and comes out clean (it may appear wet due to the amount of fresh fruit, but will otherwise only attract a few crumbs from the muffin. If the toothpick has thick, goopy batter on it, return to the oven and continue baking, performing the toothpick test every two minutes).
Makes 12 muffins