PLUM-RHUBARB MUFFINS

Dry ingredients:

1 c. millet flour

1 c. brown rice flour

1/2 c. white rice flour

1/2 c. ground flaxseed

1 c. tapioca flour

1 tbsp. baking powder

1 tsp. baking soda

1 1/2 tsp. cinnamon

1 tsp. nutmeg

2 tsp. xanthum gum

1 c. sucanat

Wet ingredients:

1/2 c. coconut oil, melted

1/4 c. black strap molasses

1 tsp. almond extract

2 tsp. lemon juice

1/2 c. coconut milk beverage, rice milk, or almond milk

1/2 c. plum puree

3 eggs

2 - 3 c. chopped rhubarb

Sift together flours. Combine remaining dry ingredients with flours and set aside. Beat together wet ingredients and slowly combine with dry ingredients. Stir in rhubarb.

Place in greased muffin tin or silicone muffin cups. Bake at 350 degrees for 30 - 35 minutes or until inserted knife comes out clean.