Rhubarb Oatmeal Muffins

Here is one of the muffins that I tried for the birthday party that we had! I got the opportunity to plant some rhubarb at my house when we moved back to MN and I love having it around during the summer and try to freeze as much as I can... These muffins were just the right kind of moist and had the most wonderful crunchy topping! These will definitely be in my rebake pile!!



Rhubarb Oatmeal Muffins
(recipe found at www.recipes.tasteofhome.com)

Muffins:
1 cup all purpose flour
3/4 cup quick cooking oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 egg
1/3 cup vegetable oil
1/3 cup orange juice or white grape juice
1 teaspoon grated orange peel
1 cup diced fresh or frozen rhubarb, thawed and drained

Topping:
1/4 cup quick cooking oats
1/4 cup packed brown sugar
2 tablespoons chopped pecans
2 tablespoons butter or margarine, softened
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon

In a mixing bowl, combine the first seven ingredients; set aside. In another bowl, combine egg, oil, orange juice and peel. Stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper lined muffin cups 2/3 full. Combine topping ingredients; sprinkle over tops. Bake at 350 for 18-20 minutes or until muffins test done. Cool for 5 minutes; remove from the pan to a wire rack.