Rhubarb Muffins - Phase 3

Rhubarb Muffins
Phase 3
Makes 12 standard servings 

1 1/2 cups sprouted wheat flour or my P3 flour mix (see blog for recipe)
1 cup xylitol or stevia equivalent
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/2 - 1 tsp cinnamon (optional)
1/2 tsp xanthan gum
1 tsp vanilla
2 eggs
1/3 cup grapeseed oil 
2T lemon juice
1/3 cup almond milk or cashew milk
1 1/4 cup chopped rhubarb

Preheat oven to 425 degrees. Make sure your oven is preheated, for nice round tops to your muffins.

Mix dry ingredients together in a large bowl. Add wet ingredients, stir just until combined. Batter should be thick but pour-able. If you need more liquid, add a tablespoon of water at a time until you get the right consistency. Fold in rhubarb. Pour into muffin pan lined with muffin papers. Immediately lower oven to 375 degrees and bake for 15-20 minutes until toothpick comes out clean. Cool 10 minutes.