Nothing says early summer like rhubarb. 3 weeks ago, the farmer’s market stalls were packed with the stuff.
Of course, I have been delinquent with posting, so this recipe comes a little late in the season. The good news is there was still rhubarb at my farmer’s market last weekend – so maybe it’s not too late!
If you are a fan of this eternal combo, you’ll like these muffins. And like most of my recent original recipes, this one’s gluten free.
I could wax rhapsodic about the nutritional wonder of chia seeds, but I won’t bore you again. Bottom line is I dig them.
These little beauties are inspired by the chia seed muffins at Le Pain Quotidien. Theirs are freaking delicious and I can barely stop myself from getting one every time I pass a store while walking around NYC. Armed with the basic ingredients, I tinkered around until I found a recipe I could make at home, saving money and satisfying my cravings while in the far dinkier city of New Haven.
The result was awesome and I’m pretty positive they are healthier than their counterpart; I limited the fat by subbing in apple sauce and ended up making them gluten free. I experimented both with a 50/50 wheat/white flour blend and this gluten free version. Surprisingly, the gluten free muffins were far tastier and much closer to the ones I knew and loved.
They aren’t super pretty, but these muffins are definitely a “super” food.