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RHUBARD AND RASPBERRY MUFFINS

I was looking for rhubarb recipes and found this - gluten-free!

RHUBARD AND RASPBERRY MUFFINS
Makes 12 to 14 muffins

For the rhubarb compote:

• 10.5 oz (300 g) finely diced rhubarb
• 1/2 cup (3.5 oz; 100 g) blond cane sugar

Steps:

• Place the rhubarb in a pot with the sugar. Stir and stew on low heat, until soft. Purée and set aside 1/2 cup (4.5 oz; 130 g) (keep the rest for another preparation (such as adding the rhubarb to yogurt).

For the muffins:

• 2/3 cup (3 oz; 90 g) millet flour
• 1/2 cup (2 oz; 60 g) almond meal
• 1/3 cup (1.5 oz; 40 g) sweet rice flour
• 1/3 cup (1.5 oz; 40 g) amaranth flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 tablespoon pure vanilla extract
• 2 large eggs
• 1/2 cup (3.5 oz; 100 g) blond cane sugar
• 7 tablespoons (3 oz; 90 g) unsalted butter, melted
• 1/2 cup buttermilk or 1/2 cup (4 1/4 oz; 120 g) plain yogurt
• 1/2 cup finely diced rhubarb
• 3.5 oz (100 g) sliced raspberries

Steps:

• Preheat the oven to 350 F and have the muffin cases ready.
• In a bowl, combine the flours, almond meal, baking powder, baking soda and cinnamon. Beat the eggs with the sugar until light.
• Stir in the butter, vanilla and buttermilk (or plain yogurt).
• Add the stewed rhubarb compote and the dry ingredients.
• Fold in the diced rhubarb and raspberries.
• Fill the muffin cases and cook the muffins for 25 minutes or so, or until cooked when pierced with a knife. Remove from the oven and let cool.