We pack lunch every day for our kiddos so I get a lot of opportunity to bake. Thankfully my kids appreciate some variety (in muffins, at least!) This week, swimming in rhubarb, I whipped up a batch of these muffins with what I had on hand and they were a huge hit. Next time you have a hankering for a muffin, clean out the fridge and see what unique combo you can come up with!
1 1/4c Gluten Free Pamela’s Muffin Mix
1/4 cup water (or milk or milk substitute)
1 tsp vanilla
1/4 cup brown sugar
1 tsp ginger, ground
1/4 cup rhubarb chopped
1/4 cup cherries chopped
Preheat oven to 350F. In a saucepan add in 2 tbsp of water and the sugar, rhubarb and cherries. Simmer for a few minutes until sugar is dissolved and rhubarb is softened. Add this into the flour mixture along with remaining ingredients. Mix well and spoon into buttered muffin tins. Top with anything…nuts, granola, oats, etc… Bake for 15-18 minutes.