Rhubarb-filled Muffins!

I sometimes whip up rhubarb crisp, or strawberry-rhubarb crisp or pie, but I was looking for something a little different.  I sometimes have pan-cooked fruits, essentially making pie filling, and then used them in crepes or over pancakes.  However, this is a fun alternative - rhubarb-filled muffins!  They were a hit!   The tangy rhubarb with the rich muffin base was a delicious treat. Enjoy!

Fun, rhubarb-filled muffins!  A perfect summer treat! 

Rhubarb-filled Muffins!
Makes 18 - 24 muffins

Preheat oven to 350 F.  Line 24 muffin tins with paper liners.

In a frying pan, cook over medium heat until rhubarb softens and the mixture becomes a chunky jam consistency:
~6 stalks rhubarb, diced
1/3 cup sugar
1/4 - 1/2 tsp cinnamon
dash salt

Set aside rhubarb.  In a large bowl, mix together the following:
1/2 cup coconut flour
1/2 cup white rice flour
scant 1 cup sugar
1/2 tsp baking soda
1/2 tsp salt

Mix in until smooth:
1 cup milk (lactose-free options work well)
1/2 cup oil 
1 tsp vanilla extract

Add and mix in until smooth:
6 eggs

The batter will be runny. This is okay because coconut flour absorbs a lot of liquid while cooking.
Fill each cupcake liner about 1/2 - 2/3 full.

Divide the rhubarb mixture evenly among the muffins.  It will sink during cooking.

I filled each cup a bit higher here, but I'd recommend filling them a bit less for a neater finished product.

Bake at 350 F for 15-20 minutes, until lightly golden brown.

Fresh out of the oven! 

Cool on a wire rack and enjoy!!!

Time to make more... these went fast!