These tasty rhubarb muffins have a sweet streusel topping and are ready in 45 minutes. Use regular rolled oats which have more texture than quick-cooking or instant rolled oats.
Rhubarb Oat Muffins Recipe
These tasty rhubarb muffins have a sweet streusel topping and are ready in 45 minutes. Use regular rolled oats which have more texture than quick-cooking or instant rolled oats.
Ingredients
- Nonstick cooking spray
- 1 ¾ cups regular rolled oats
- ¾ cup whole-wheat pastry flour or whole-wheat flour
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup buttermilk
- ½ cup refrigerated or frozen egg product thawed, or 2 eggs, lightly beaten
- 2 tablespoons canola oil
- 1 teaspoon vanilla
- 1 cup finely chopped rhubarb
- 1 tablespoon packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F. Line twelve 2 1/2-inch muffin cups with paper bake cups; coat paper cups with cooking spray. Or coat muffin cups with cooking spray.
- Place 3/4 cup of the oats in a food processor; cover and process until ground. Transfer to a large bowl. Stir in another 3/4 cup of the oats, whole-wheat flour, all-purpose flour, brown sugar, baking powder, baking soda and salt. Make a well in center of flour mixture.
- In a medium bowl combine buttermilk, eggs, oil and vanilla. Stir in rhubarb. Add rhubarb mixture all at once to flour mixture; stir just until moistened (batter should be slightly lumpy). Spoon into prepared muffin cups, filling each about three-fourths full.
- For streusel topping, in a small bowl stir together brown sugar and cinnamon. Stir in the remaining 1/4 cup oats and walnuts. Sprinkle over batter in muffin cups.
- Bake 20 to 22 minutes or until a toothpick comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.
Notes
Tips: If using a sugar substitute for the muffins, we recommend Splenda(R) Brown Sugar Blend. Follow package directions to use 1/2 cup equivalent. Nutrition Per Serving with Substitute: Same as below, except 166 cal, 25 g carb. (6 g sugars).
We do not recommend using a sugar substitute in the streusel topping.
