Rhubarb Muffins | London Bakes

I read this post from my friend Shanna earlier this morning about how having a creative outlet of whatever form can help people perform better at work and deal with stress and anxiety and it absolutely struck a chord with me.

Life is pretty crazy at the moment. After a week of working 14+ hour days, living in a hotel and additional complications thrown in there like my site going down for a couple of days (thanks to Erin for keeping me sane), all I want to do when I’m briefly home for this weekend is to get in the kitchen and bake another batch of these muffins.

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Rhubarb Muffins | London Bakes

 

rhubarb and polenta muffins {gluten free}

Yield: Makes 6 muffins

If you're not a fan of rhubarb, I made a version of these flavoured with orange zest and filled with chunks of dark chocolate which were very popular. As noted in the recipe, the soft fruit in these means they don't last more than a couple of days; they're most definitely best fresh out of the oven.

Ingredients

  • 60g (1/3 cup + 1 tablespoon) polenta
  • 35g (1/3 cup) ground almonds
  • 25g (1 oz; a little under 1/4 cup) brown rice flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 75g (1/3 cup) golden caster sugar
  • 60ml (1/4 cup) extra virgin olive oil
  • 60ml (1/4 cup) buttermilk
  • 1/2 teaspoon vanilla bean paste
  • 1 egg
  • 75g (3 oz) rhubarb, chopped into smallish cubes

Instructions

  1. Preheat the oven to 180C/350F and line a muffin tin with paper cases.
  2. In a large bowl, lightly whisk together the polenta, ground almonds, flour baking powder, bicarbonate of soda and salt. In another bowl, whisk the sugar, olive oil, buttermilk, vanilla and egg together.
  3. Pour the wet ingredients over the dry ingredients and gently fold a couple of times. Add the chopped rhubarb and fold again until the streaks of flour just disappear.
  4. Spoon the batter into the muffin cases and bake for 20 - 15 minutes until risen and firm to the touch. Allow to cool in the pan for 10 minutes or so before removing. Because of the rhubarb, these stay fairly moist and should be eaten pretty quickly.
http://londonbakes.com/2014/05/rhubarb-and-polenta-muffins-gluten-free.html
 
41 Responses to "rhubarb and polenta muffins {gluten free}"
  1. Bookmarked to make as soon as my rhubarb is ready for harvesting. Love these!

  2. Lindsey says:

    wishing you a peaceful weekend, kathryn. hopefully you will be back to the comforts of your own home, bed and kitchen soon!

  3. molly yeh says:

    yum!! these look amazing. is there anything more relaxing than baking muffins?!

  4. YES that is exactly what I’m saying! When life is at its most busy and stressful, lacking in that crucial time to think and process, getting to go do the additional work of baking muffins feels like such a relief, a way to unwind and slow down and methodically do something that calms my mind. YES! Wishing you just that this weekend, friend!

  5. I love polenta cakes and can’t get enough rhubarb at the moment – it’s so pretty. Sorry to hear life has been stressful recently and hope you’re getting to have a bit of fun in NYC as well as all that work!

  6. Praise rhubarb! These look lovely, Kathryn. Sorry to hear you’ve had a hard week; hope the next one will be better. But hopefully there were also nice, memorable moments in NYC :)

  7. cynthia says:

    Oh no! Boo to craziness and foreign beds and website headaches :( Hope things calm down ASAP — and thank you for sharing these absolutely delectable polenta muffins with us in spite of it all! They look ridiculously good. Sending you thoughts and good vibes, dear Kathryn!

  8. Alanna says:

    Hi Kathryn! Wow, this is uncanny – I’ve been making a GF polenta olive oil cake with roasted rhubarb on the side! I guess great minds think alike and so do ours. ;) I can’t wait to try these muffins. I hope things calm down for you soon and that you’re able to get some R&R.

  9. Hang in there, girl! Craziness tends to be cyclical, so I’m sure this rough patch will be over soon. Thanks for taking the time to share these muffins! I’m intrigued by the combination of rhubarb and polenta, it sounds absolutely delish.

  10. That rhubarb looks so delicious! I’ve been seeing so many recipes calling for it and I think this is finally the tipping point for me to go out and get some for myself!

  11. Sophia says:

    Oh no, your week sounds pretty stressful! I am keeping my fingers crossed things calm down a bit and you will get to enjoy the big apple a bit! I have been having a similar couple of weeks at work and truth be told there was nothing I wanted more than to come home to cook a delicious dinner and bake something this weekend.

  12. I can totally relate to you work issues… But it’s friday now, so I’m totally relaxed.
    I only started to really like rhubarb last year. But now I’m always on the lookout for a good recipe. Love this one.
    I hope you’ll have a great relaxing weekend… :)

  13. Hopefully this weekend will bring you some r&r and time in the kitchen :) These muffins look wonderful, Kathryn!

  14. GOR.geous. All over it.

  15. I love that these are made with polenta too! Yum!

  16. Tieghan says:

    Website issues are terrible. At least rhubarb and polenta are here to make things better! Love these!

  17. Kristie says:

    These look so beautiful and so delicious! I am also intrigued by the combination of rhubrab and polenta-I never would have thought of that!

  18. Isn’t it ironic to think that although my blog definitely contributes to the insane pace of my life it is also the thing that keeps me sane. Hopefully, warm polenta and rhubarb provided some warmth and comfort!

  19. What a beautiful muffin recipe. I can’t recall the last time I had rhubarb, but I’m fairly certain it was once, as a kid, when my dad made a recipe with it. We all balked, not knowing any better. It’s time I try it again.

  20. Oh man, your site went down? That sucks! Add that to my list of about to go self hosted fears! Sorry to hear life is a little crazy these days, and thanks for the recipe. I love both polenta and rhubarb, but I’ve not yet put them together. Soon!

  21. Oh I just bought some new muffin wrappers, I would love to try these!

  22. I know the feeling, Kathryn. And I so hate techy blog stuff, especially when things go wrong. It is amazing how good food helps, though, isn’t it? The muffins sound wonderful. :-)

  23. Skye says:

    Oooh – I’m excited by this recipe. I’m having a rhubarb moment – but then I saw your note on chocolate and orange zest muffins and was quite taken with the sound of them too! Love that you’ve used polenta too – bet that it makes them really moist and grainy.
    PS Sorry to hear about travel and site nightmare – hope that you have a relaxing weekend at home, though – and eat lots of muffins to regain your strength! Purely for medicinal purposes, you must understand… Xx

  24. Erin says:

    I hope a new week starts out less stressful. :)

  25. Yes! I love everything about these muffins. Rhubarb, polenta, gluten-free… yum!
    Hang in there with all of the busyness, Kathryn:)
    xoxo
    E

  26. Erika says:

    Dear Kathryn: These muffins look beautiful and amazing and delicious. I want to eat them until the end of time (and I think I might, with the orange zest + chocolate suggestion!) Such a great, simple recipe! I hope life calms down for you soon! Those stressful times are crazy, but it makes the peaceful, relaxed times all the better (that’s what I keep telling myself anyway, as I go through that always-crazy period before a trip!) :)

  27. Ashley says:

    Oh, I am ALL about these muffins. I am a sucker for anything with corn and obviously love almond meal in baked goods. Lovely, my dear. I am hoping that things start to calm for you. Sending hugs.

  28. Ashley Denae says:

    I love rhubarb! I can’t wait to try this recipe out. I’ve never cooked with it before so fingers crossed!

    http://info.theashleyarchives.com/

  29. Medeja says:

    Perfect breakfast muffins! They look super delicious!

  30. Pssstt…. Website problems suck!!!!! Boo! But hey, there’s nothing that THESE scrummy muffins can’t solve!!!!! Pinning! :D

  31. I love every thing about this recipe! Sorry to hear about your techie issues … no fun!

  32. I hope things have calmed down for you (though based on your summer travel that might not be the case?)! These muffins do look wonderful, though. Nothing like a good baked good for stress relief.

  33. Baking is definitely a creative outlet and stress reliever for me, too. Take it easy. Good luck with work and everything else!

  34. amy says:

    Muffins (and tea!) are my therapy as well, so you’re in good company. : ) I admire your ability to keep churning out beautiful recipes & photos even though things are crazy! I tend to a) make terrible flops when I’m stressed, or b) take a few hasty snaps of whatever I’ve made and realize they’re awful only after we’ve gobbled down the food. Either way my blog suffers, so kudos to you!

  35. You’ve been making a lot of GF goodies! Nice. :)

    These look lovely and I still need to try polenta!

  36. Danielle says:

    These are seriously soooo good! I cut the sugar in half and could probably have cut it even more. I used kefir instead of buttermilk too. I will be making these again and again for sure.

  37. Alison says:

    Anything with rhubarb and I’m in! Yum.

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