Satisfy your sweet tooth with these soft and fluffy rhubarb and almond muffins which not only taste like a warm hug but are also gluten-free and provide for a deliciously sweet, tart flavor


  • Preheat oven to 180°C. Grease a 12-hole muffin pan and line with large paper cases.
  • Using a stand mixer fitted with the paddle attachment, beat sugar, butter and vanilla until thick and pale. Add eggs, 1 at a time, beating well after each addition. Finely chop 1 rhubarb stalk. Fold into batter along with flour and almond meal. Spoon into prepared pan. Halve remaining rhubarb stalk lengthways, then cut into 8cm pieces. Press into batter.
  • Bake for 20 minutes or until a skewer inserted in centre of muffins comes out clean. Cool slightly before serving.

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