Almond meal needs to be used quickly after opening or it can become rancid. These healthier muffins make a great breakfast and are sweetened with rice malt syrup instead of refined sugars.
Ingredients
3/4 cup (185ml) rice malt syrup
150g unsalted butter, softened
1 tsp vanilla extract
2 eggs
2 thin rhubarb stalks, trimmed
1 cup (150g) self-raising flour
1 cup (100g) almond meal (we used Woolworths Macro)
Directions
1.Preheat oven to 180°C. Grease a 12-hole muffin pan and line with large paper cases.
2.Using a stand mixer fitted with the paddle attachment, beat syrup, butter and vanilla until thick and pale. Add eggs, 1 at a time, beating well after each addition. Finely chop 1 rhubarb stalk. Fold into batter along with flour and almond meal. Spoon into prepared pan. Halve remaining rhubarb stalk lengthways, then cut into 8cm pieces. Press into batter.
