Rhubarb Oatmeal Muffins
"I couldn't find a muffin that quite fit the bill for me, and so fiddled, combined, etc. and came up with this one. I hope that you enjoy!"
photo by lilredwitch9_8342472
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
12 muffins
ingredients
- 1 1⁄4 cups quick-cooking oatmeal
- 1 1⁄4 cups all-purpose flour
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 1 cup brown sugar
- 1 cup sour cream
- 1 egg
- 1⁄2 cup oil
- 1 teaspoon vanilla
- 2 cups rhubarb, chopped
- 2 tablespoons turbinado sugar
directions
- Preheat the oven to 375 degrees F.
- Mix the oatmeal, flour, salt, baking powder, cinnamon, and nutmeg well in a large bowl.
- Mix the brown sugar, sour cream, egg, oil, and vanilla well in a medium bowl.
- Pour the wet into the dry and fold until about halfway mixed.
- Add the rhubarb and fold until just combined.
- Portion into a greased muffin tin and sprinkle the tops with the sugar.
- Bake for about 20 minutes.
- Cool in the pans for 10 minutes before removing to a wire rack.
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Reviews
-
Excellent, easy and will definitely make these again. I admit to adding a little extra nutmeg (personal preference) and omitting the turbinado sugar. So yummy. I was a little skeptical since I'd never cooked raw rhubarb before. The rhubarb cooked up so well, soft and tangy, balanced well against the sweetness of the brown sugar and the spice of the nutmeg & cinnamon. Saved it to my Favorites! I made some into muffins and the rest in a small cake pan, like a coffee cake. -
Did them as is and they turned out awesome! Great balance of sweet and tart, rustic and homey. A definite keeper! -
These were great muffins! Took them to work on a morning when we had to be in early and they were gobbled up in no time. Converted these to gluten free using my favorite gluten free flour mix. Also added 2 T of ground flax seed (my standard practice for converting recipes to gluten free). Made for New Kids on the Block Tag. -
Made these yesterday and they were absolutely delicious! I did not top them with the sugar and I didn't feel they needed it. Thanks. -
This recipe is wonderful as is!!. The oatmeal and sour cream make them so moist. Just the right amount of sweetness! Delicious!!
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RECIPE SUBMITTED BY
<p>My name is Karen and I live West of Chicago (on the edge of no where!) with my DH, our two German Shepherds, and our two daughters. I love to golf, garden (except for the weeding!), am addicted to romance novels (and good science fiction), and I love to bake--usually cakes from scratch when I have the time! Since getting married, I have been cooking a lot more and am having a lot of fun trying new recipes! And now that I have two little ones, the slow cooker is my friend! The girls take a lot of time, but they are worth it!<br /><br />The dogs are my babies too--though they are about as big as I am! It has been a bit of a challenge at times, as they both have severe hip dysplasia, but they are great dogs and I have learned so much about arthritis! I have also learned a lot about cancer, as our female was diagnosed with bone cancer. She is now on three, but doing great post-chemo. They are both great with the kids and love to ***** little hands and feet! and noses! and ears! and...! <br /><br />I participated in the 2006 Fall PAC--and what a great game/program/thing! So much fun! <br /><br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting" /> <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></p>
