Rhubarb Oatmeal Muffins
7
People talking
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!
- Ready In:
- 30mins
- Yields:
- Units:
Nutrition Information
7
People talking
ingredients
- 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
- 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.
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Made these yesterday and they were absolutely delicious! I did not top them with the sugar and I didn't feel they needed it. Thanks.
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This recipe is wonderful as is!!. The oatmeal and sour cream make them so moist. Just the right amount of sweetness! Delicious!!
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Love the simplicity of this recipe as it makes a good base that I can switch up. I added protein powder to make it a little bit more friendly on the blood sugar. I also reduced the sugar by more than half and used a mashed banana. It was quite lovely with rhubarb, so I decided to try it again with mashed banana and blueberries. My eggs were on the smaller side, so I used two. I'm also gluten-free and found that Bob's Red Mill 1-to-1 GF Flour works flawlessly!
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I terrible at baking, so I need simple recipes, and this one was perfect. Easy to put together, came out perfect, and very tasty! My mom even asked me for the recipe she loved them so much. Definitely going into the recipe box!
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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.
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