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Avondale Rhubarb Bread (muffins)




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


from Just Fruits
not TNT


List of Ingredients




3 eggs
1 c. vegetable oil
1 3/4 c. brown sugar
2 tsp. vanilla
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. allspice
1 c. almond or pecan meal
2 1/4 c. gf flour blend
3/4 c. walnuts
2 1/3 c. diced rhubarb

Recipe



Blend first 4 ingredients together. Sift all dry ingredients to together and add to mixture. Stir in walnuts and rhubarb. Pour into 2 bread loaf pans or muffin tins. For bread, bake at 350 degrees for 50 minutes; for muffins, bake at 350 degrees for 25 minutes.

Note from BL: I would suggest that you start by sprinking the brown sugar over the rhubarb and leave it sit in the fridge for an hour. The sugar will draw alot of the juice and you can pour it off to measure it. Rhubarb varies in the amount of juice it contains. This way if the recipe feels to moist you can adjust the juice for next time.