Prep 10 mins
Cook 20 mins
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!
- Preheat the oven to 375 degrees F.
- Mix the oatmeal, flour, salt, baking powder, cinnamon, and nutmeg well in a large bowl.
- Mix the brown sugar, sour cream, egg, oil, and vanilla well in a medium bowl.
- Pour the wet into the dry and fold until about halfway mixed.
- Add the rhubarb and fold until just combined.
- Portion into a greased muffin tin and sprinkle the tops with the sugar.
- Bake for about 20 minutes.
- Cool in the pans for 10 minutes before removing to a wire rack.
Excellent, easy and will definitely make these again. I admit to adding a little extra nutmeg (personal preference) and omitting the turbinado sugar. So yummy. I was a little skeptical since I'd never cooked raw rhubarb before. The rhubarb cooked up so well, soft and tangy, balanced well against the sweetness of the brown sugar and the spice of the nutmeg & cinnamon. Saved it to my Favorites! I made some into muffins and the rest in a small cake pan, like a coffee cake.
Did them as is and they turned out awesome! Great balance of sweet and tart, rustic and homey. A definite keeper!
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.