To try: Rhubarb Raspberry Muffins

Rhubarb and raspberry muffins with buttermilk and cinnamon

(For 12 to 14 muffins)

For the rhubarb compote:

10.5 oz (300 g) finely diced rhubarb
1/2 cup (3.5 oz; 100 g) blond cane sugar

Steps:

Place the rhubarb in a pot with the sugar. Stir and stew on low heat, until soft. Purée and set aside 1/2 cup (4.5 oz; 130 g) (keep the rest for another preparation (such as adding the rhubarb to yogurt).

For the muffins:

2/3 cup (3 oz; 90 g) millet flour
1/2 cup (2 oz; 60 g) almond meal
1/3 cup (1.5 oz; 40 g) sweet rice flour
1/3 cup (1.5 oz; 40 g) amaranth flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 tablespoon pure vanilla extract
2 large eggs
1/2 cup (3.5 oz; 100 g) blond cane sugar
7 tablespoons (3 oz; 90 g) unsalted butter, melted
1/2 cup buttermilk or 1/2 cup (4 1/4 oz; 120 g) plain yogurt
1/2 cup finely diced rhubarb
3.5 oz (100 g) sliced raspberries

Steps:

Preheat the oven to 350 F and have the muffin cases ready.
In a bowl, combine the flours, almond meal, baking powder, baking soda and cinnamon. Beat the eggs with the sugar until light.
Stir in the butter, vanilla and buttermilk (or plain yogurt).
Add the stewed rhubarb compote and the dry ingredients.
Fold in the diced rhubarb and raspberries.
Fill the muffin cases and cook the muffins for 25 minutes or so, or until cooked when pierced with a knife. Remove from the oven and let cool.