Rhubarb coconut muffins

Rhubarb is probably my favourite fruit, and I find it difficult to pass.  These muffins are delicious and gluten free.  It may seem like a lot of sugar, but it is necessary to overcome the tartness of the rhubarb.  If you substitute another fruit, reduce the sugar by half.

Ingredients

1 cup rapadura sugar

2 large eggs

½ cup melted coconut oil

1 cup yoghurt (dairy or coconut)

2 cups buckwheat flour

1.5 tsp baking powder

1.5 teaspoon baking soda

1 tsp celtic sea salt

2 tsp vanilla

½ cup boiling water

1 cup stewed rhubarb

1 cup desiccated coconut

Method

1. Trim 1 bunch of rhubarb to ensure all leaves removed. Cut into 3cm lengths. Add to sauce pan with a table spoon of water and cook gently for 20 minutes on a low heat.  Don’t add any sugar.  This will give you 1 cup stewed rhubarb.
2. Preheat oven to 180C
3. Mix all the ingredients together, combine well.
4. Evenly distribute the mixture between the paper cases
5. Bake for 30 minutes, or until a skewer comes out clean.
6. Allow to cook.