Sunday, February 20, 2011

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

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

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.

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