Rhubarb Oatmeal Muffins

Name: Rhubarb Oatmeal Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
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

(6)

Recipe by Dwynnie

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!

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READY IN: 30mins

YIELD: 12 muffins

UNITS: US

INGREDIENTS

Nutrition

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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