Gluten Free Rhubarb Muffins

Using The Really Great Food Company Vanilla Muffin Mix



  • 1 package RGF Vanilla Muffin Mix
  • 2 large eggs or egg alternative
  • 1/3 cup oil
  • 3/4 cup + 1 tbsp. water
  • 1 cup rhubarb, diced
  • 1 tablespoon sugar


Streusel topping (optional)

  • 1/2 cup brown sugar
  • 1/2 cup RGF All-Purpose Flour
  • 2 tablespoons butter, or butter substitute


Preheat oven to 350*



  1. Grease muffin pan with vegetable shortening , oil or use foil muffin cups
  2. Separately beat eggs in a mixing bowl. Add oil, water & sugar to the eggs and beat together.
  3. Add entire package of muffin mix to wet ingredients and beat for 1  minute.
  4. Dice rhubarb and gently toss into batter. Spoon batter into muffin cups. Bake 22-26 minutes
  5. **Optional streusel topping. Combine ingredients and mix until crumbly, sand like texture. Spread over top of batter in muffin cups before baking


*Makes roughly 10-12 4 ounce muffins.



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