These Rhubarb-Walnut Muffins are light-textured and easy to make. Fold together the liquid and dry ingredients, divide into standard-sized muffin cups, sprinkle with brown sugar, and bake about 18 minutes. The muffins dome up beautifully.
with Greg Patent, Award Winning Cookbook Author
A few years ago I was asked to judge a local apple cooking contest. The recipes were incredibly diverse and ranged from apple leather to apple pizza. But there was one recipe that stood out from all the rest: apple muffins. These were the lightest apple muffins I had ever tasted and they boasted a deep apple flavor along with a generous amount of diced sweet/tart apple.
One of the many things I’ve discovered in my brief exploration of gluten-free baking is the amazing latitude I have in the flour and starch mixtures I use. There are so many gluten-free flours available, where does one begin? I began with a ready-made all-purpose…
I was given a version of this terrific muffin recipe by Sherry Strange, a cook who attended one of my Cuisinart food processor classes. She told me the muffins were a specialty of the Jared Coffin House, a historic inn in Nantucket, and asked me if I would adapt the recipe for the food processor.