Rhubarb And Raspberry Muffins With Buttermilk And Cinnamon
Ingredients
- 10.5 oz finely diced rhubarb
- 1/2 cup blond cane sugar
- 2/3 cup millet flour
- 1/2 cup almond Meal
- 1/3 cup sweet rice flour
- 1/3 cup amaranth flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tbsp pure vanilla extract
- 2 large eggs
- 7 tbsp unsalted butter, melted
- 1/2 cup buttermilk
- 1/2 cup finely diced rhubarb
- 3.5 oz sliced raspberries
Instructions
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