Pumpkin and rhubarb muffins
Makes 9

Gluten-free, wheat-free, sugar-free, yeast-free, soya-free, peanut-free, vegetarian, dairy-free*, casein-free*, lactose-free*

 

The sweetness and earthiness of pumpkin coupled with the zing of rhubarb is just wonderful in these muffins. They also have a streusel topping which makes them look attractive and adds extra texture.

You can buy ready-made pumpkin purée in large supermarkets or health food shops. If you have your own pumpkins, you can use them to make your own purée.

 

75 g ground almonds

75 g gluten-free plain white flour

175 g xylitol

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

½ tsp bicarbonate of soda

a pinch of salt

1 large egg

120 g pumpkin purée

50 ml vegetable oil

130 g rhubarb

 

Topping

2 tbsp gluten-free plain white flour

2 tbsp ground almonds

¼ tsp ground cinnamon

30 g unsalted butter

 

1. Pre-heat the oven to 180C/350F/gas mark 4. Line a muffin tray with 9 paper cases or grease the muffin cups.

2. Make the streusel topping first by putting all of the ingredients in a bowl and rubbing them together with your fingertips. The mixture will become coarse, wet crumble. Place in a refrigerator for the time being.

3. Mix the almonds, flour, xylitol, spices, bicarbonate of soda and salt in a bowl.

4. Chop the rhubarb into tiny pieces.

5. Mix the egg, vegetable oil and pumpkin purée thoroughly in a bowl.

6. Fold in the dry ingredients.

7. Stir in the rhubarb.

8. Spoon the mixture into the muffin cups. Sprinkle the streusel topping on the muffins.

9. Bake for about 30 minutes or until a skewer inserted into a muffin comes out clean.

10. Cool on a wire rack.

 

* Substitutions

To make the muffins dairy-, casein- and lactose-free, use non-dairy vegetable margarine instead of butter.