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
A simple recipe that you can get the kids cooking.
- Preheat oven to 200°C. Cut 4 large or 6 small even rounds from each sheet of pastry and place on a baking tray lined with baking paper.
- Combine the jam and cardamon and brush each round using half this mix. Slice strawberries and lay attractively on the pastry rounds, leaving a small border around the edge. Brush this pastry border with milk, and bake for 15 minutes or until golden and puffed.
- Brush each with remaining jam mixture while hot and allow to cool slightly. Serve with vanilla bean ice cream.
Recipe by: Victorian Strawberries