Baking Dessert

Sugar-free rhubarb and almond muffin

Name: Sugar-free rhubarb and almond muffin recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 3/4 cup (185ml) rice malt syrup; 150g unsalted butter, softened; 1 tsp vanilla extract; 2 eggs; 2 thin rhubarb stalks, trimmed; 1 cup (150g) self-raising flour; 1 cup (100g) almond meal (we used Woolworths Macro, see note)

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by Phoebe Wood

May 01, 2017

These healthier muffins make a great breakfast and are sweetened with rice malt syrup instead of refined sugars.

3/4 cup (185ml) rice malt syrup
150g unsalted butter, softened
1 tsp vanilla extract
2 eggs
2 thin rhubarb stalks, trimmed
1 cup (150g) self-raising flour
1 cup (100g) almond meal (we used Woolworths Macro, see note)

Method

1.

Preheat oven to 180°C. Grease a 12-hole muffin pan and line with large paper cases.
2.

Using a stand mixer fitted with the paddle attachment, beat syrup, 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.
3.

Bake for 20 minutes or until a skewer inserted in centre of muffins comes out clean. Cool slightly before serving.