Rhubarb Oatmeal Muffins

Dwynnie's Note:

I couldn't find a muffin that quite fit the bill for me, and so fiddled, combined, etc. and came up with this one. I hope that you enjoy!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Yield: 12 muffins

• 1 1/4 cups quick-cooking oatmeal
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 cup brown sugar
• 1 cup sour cream
• 1 egg
• 1/2 cup oil
• 1 teaspoon vanilla
• 2 cups rhubarb, chopped
• 2 tablespoons turbinado sugar

Directions:

1. Preheat the oven to 375 degrees F.
2. Mix the oatmeal, flour, salt, baking powder, cinnamon, and nutmeg well in a large bowl.
3. Mix the brown sugar, sour cream, egg, oil, and vanilla well in a medium bowl.
4. Pour the wet into the dry and fold until about halfway mixed.
5. Add the rhubarb and fold until just combined.
6. Portion into a greased muffin tin and sprinkle the tops with the sugar.
7. Bake for about 20 minutes.
8. Cool in the pans for 10 minutes before removing to a wire rack.

Reviews

[LARavenscroft]

These were great muffins! Took them to work on a morning when we had to be in early and they were gobbled up in no time. Converted these to gluten free using my favorite gluten free flour mix. Also added 2 T of ground flax seed (my standard practice for converting recipes to gluten free). Made for New Kids on the Block Tag.