Rhubarb Oatmeal Muffins Recipe

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Rhubarb Oatmeal Muffins Recipe

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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."
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/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 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.
Originally published as Rhubarb Oatmeal Muffins in Quick Cooking March/April 1999, p39

Nutritional Facts

1 each: 206 calories, 10g fat (2g saturated fat), 23mg cholesterol, 199mg sodium, 27g carbohydrate (15g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. Fill greased or paper-lined muffin cups two-thirds full. Combine 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.
Originally published as Rhubarb Oatmeal Muffins in Quick Cooking March/April 1999, p39

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MY REVIEW
slorace User ID: 5472168 62666
Reviewed May. 20, 2012

"The muffins did not rise as I expected. The taste was OK, but there is a dip on the top of the muffin instead of a nice raised top."

MY REVIEW
SusanChapman User ID: 4189222 25285
Reviewed Apr. 2, 2011

"Great flavor combination and I loved the crunchy topping."

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