Gluten Free Rhubarb Muffins

Each spring I pick rhubarb and make jam and other things like muffins with it. Although you can pick Rhubarb all summer long and into the fall the best time to pick Rhubarb is in the spring when it is the sweetest.

With the health issues of my wife and sons I make jams and fruit desserts for them out of natural ingredients and artificial sweeteners

2 1/4 cups corn flour

1 cup sugar or if you want sugar free, Splenda or some other artificial sweetener

2 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 eggs

3/4 cup buttermilk

1/2 cup unsalted butter, melted and cooled slightly

1/4 cup hot water

2 tsp vanilla extract

2 1/2 cups chopped rhubarb, cut into 1/2-in. pieces and cooked

Start by trimming the ends of the rhubarb removing the leaves and the root from the stems.

Then dice the rhubarb into manageable pieces place them in the pot.

Add a small amount of water to the pot and simmer until the rhubarb is soft.

Preheat oven to 375F and line a 12-cup muffin tin with paper liners.

Dry Mix: Whisk corn flour, sugar or Splenda, baking powder, baking soda and salt in a large bowl.

Wet Mix: Whisk eggs, buttermilk, butter, hot water and vanilla in a medium bowl.

Stir the wet mix into the dry mix until just combined.

Then stir in 2 cups of the rhubarb puree.

Do these next steps quickly as the buttermilk reacts with the baking soda.

Divide batter among liners.

Toss remaining 1/2 cup of the rhubarb puree with coarse sugar or Splenda.

Spoon over the batter.

Bake until a cake tester inserted into center of a muffin comes out clean, 18 min to 20 min.

Transfer muffins to a rack to cool slightly.

Serve warm or at room temperature.