Description
Delicious muffins with the tangy taste of rhubarb and hearty oats.
Ingredients
Scale
- 1 1/2 cups chopped rhubarb
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper cups.
- In a bowl, mix oats, flour, brown sugar, baking powder, baking soda, and salt.
- In another bowl, whisk milk, oil, egg, and vanilla.
- Combine wet and dry ingredients. Fold in rhubarb.
- Spoon batter into muffin cups, filling 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- Use fresh rhubarb for best results.
- Can substitute buttermilk for milk for added tang.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Oven-baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
