rhubarb-oat-muffins

Appetizers Collection

Rhubarb Oat Muffins

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 (see Tip)
  • 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 (see Tip)
  • ½ teaspoon ground cinnamon
  • ¼ cup chopped walnuts

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.