rhubarb and polenta muffins (gluten free)

Rhurbarb grows really well in my back garden, but aside from crumble we're never sure what to do with it. Looking for some inspiration I came across this recipe, which I then adapted.

recipe under the jump:-

makes 7 large muffins

ingredients 

• 70g polenta
• 40g ground almonds
• 30g rice flour
• 1 heaped teaspooon baking powder
• 1/2 teaspoon bicarbonate soda
• 50g caster sugar
• 30g brown sugar
• 60 ml sunflower oil
• 100 ml plain yoghurt
• 1 egg
• 20g melted butter
• 1 teaspoon vanilla paste/ extract 
• 100 g chopped fresh rhubarb (make sure to give it a good wash)

preheat oven to 180
mix together all the dry ingredients
mix together all the wet ingredients (separately) then add the wet ingredients to the dry slowly. If the mixture feels too stiff, add in extra yoghurt
stir in chopped rhubarb
pour into muffin cases
bake in oven for 15-20 mins