Pumpkin and Rhubarb Muffins

Weekly Recipe: 
Weekly
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2/3 cup ground almonds

2/3 cup gluten-free plain white flour

1 1/2 cups xylitol

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon baking soda

pinch of salt

1 large egg

1 1/8 cups pumpkin purée

3 tablespoons vegetable oil

1/2 cup rhubarb

Topping

2 tablespoons gluten-free plain white flour

2 tablespoons ground almonds

1/4 teaspoon ground cinnamon

2 tablespoons unsalted butter

Preheat oven to 350 degrees. Line muffin tray with nine paper cases or grease muffin cups. Make streusel topping first by putting all ingredients in bowl and rubbing them together with your fingertips. Mixture will become coarse, wet crumble. Place in refrigerator for time being. Mix almonds, flour, xylitol, spices, baking soda, and salt in bowl. Chop rhubarb into tiny pieces. Mix egg, vegetable oil, and pumpkin purée thoroughly in bowl. Fold in dry ingredients. Stir in rhubarb. Spoon mixture into muffin cups. Sprinkle streusel topping on muffins. Bake for about 30 minutes or until skewer inserted into muffin comes out clean. Cool on wire rack. Recipe and image provided by Tarja Moles’ No Naughties cookbook