2 1/4 cups gluten free baking flour
¼ cup Shaklee Instant Protein Soy Mix
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups Sucanat
1/2 cup coconut oil
1 teaspoon vanilla extract
1 cup buttermilk (I use Buttermilk substitute)
1 1/2 cups diced rhubarb
1/2 cup chopped walnuts
1 tablespoon melted butter
1/3 cup cane sugar
1 teaspoon ground cinnamon
Preheat the oven to 350 degrees. Grease two 12-cup muffin tins or line with paper cups.
In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the sucanat, oil, egg, vanilla and buttermilk until smooth. Pour in the dry ingredients and mix by hand until blended—batter may be slightly lumpy. Stir in the rhubarb and walnuts.
Spoon the batter into the tins filling ¾ full. In a small bowl, stir together the melted butter, cane sugar and cinnamon; sprinkle this mixture on top of each muffin.
Bake about 25 minutes or until the top of the muffin springs back when pressed. Cool for at least 10 minutes before removing.