Gluten Free Strawberry Rhubarb Muffins

I love the sweet/tart combo of strawberries and rhubarb.  With both in season right now, it's a great time to try out these delicious muffins.  You can make them dairy free by using almond milk, like we did, or use buttermilk.

1 1/2 c. GF flour blend*
3/4 c. brown sugar
1 tsp. xanthan gum
3/4 tsp. salt
1/2 tsp. baking soda
1/8 tsp. cinnamon
2 eggs
1/2 c. oil
1/3 c. almond milk or buttermilk (I used Silk Original Almond Milk)
1 tsp. vanilla
3/4 c. rhubarb, cut into 1/4-in. pieces (1 skinny stalk = about 1/4 c.)
1/2 c. fresh strawberries, diced (about 6 small strawberries)
Cinnamon and sugar for sprinkling on top

Combine dry ingredients in a large mixing bowl.  In a separate bowl, mix together eggs, oil, milk, and vanilla. Add wet ingredients to dry ingredients, and stir just until blended.  Fold in rhubarb and strawberries.  Divide into 12 greased muffin cups.  Sprinkle with cinnamon and sugar.

Bake at 375 degrees for 20 minutes.

*Brenda's GF Flour Blend:
1 c. brown rice flour
1 c. white rice flour
1/3 c. tapioca flour/starch
1/3 c. potato starch
1/3 c. cornstarch
1 T. potato flour
1 T. sweet rice (or sticky rice) flour

For a little more fiber, you can try substituting 1/4 c. sorghum for 1/4 c. of the flour blend, or add 1 T. ground flax.