Rhubarb Oatmeal Muffins
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 1 dozen.
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."
Ingredients
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1 cup all-purpose flour
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3/4 cup quick-cooking oats
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1/2 cup packed brown sugar
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/4 teaspoon ground nutmeg
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1 large egg
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1/3 cup vegetable oil
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1/3 cup orange juice or white grape juice
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1 teaspoon grated orange zest
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1 cup diced fresh or frozen rhubarb, thawed and drained
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TOPPING:
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1/4 cup quick-cooking oats
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1/4 cup packed brown sugar
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2 tablespoons chopped pecans
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2 tablespoons butter, softened
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1/8 teaspoon ground ginger
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1/8 teaspoon ground cinnamon
Directions
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1.
In a bowl, combine the first seven ingredients; set aside. In another bowl, combine egg, oil, orange juice and zest. Stir into dry ingredients just until moistened. Fold in rhubarb.
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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.
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