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Rhubarb Oatmeal Muffins

Rhubarb Oatmeal Muffins
A crisp oatmeal topping adds a different twist to these spring favorites from Diane Gagnon-Fee of Tupper Lake, New York. "Friends with a big rhubarb patch often share their bounty with us," she says. "But you can use frozen rhubarb with the same tasty results."
12 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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 ground 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
  • TOPPING:
  • 1/4 cup quick-cooking oats
  • 1/4 cup packed brown sugar
  • 2 tablespoons chopped pecans
  • 2 tablespoons butter, softened
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon

Directions

  • In a 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 two-thirds full. Combine
© Taste of Home 2013

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Rhubarb Oatmeal Muffins (continued)

Directions (continued)

  • 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. Yield: 1 dozen.
Nutrition Facts: 1 serving (1 each) equals 206 calories, 10 g fat (2 g saturated fat), 23 mg cholesterol, 199 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013