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Rhubarb Oatmeal Muffins
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- #3154
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 cup flour
3/4 cup quick-cooking oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg
1/3 cup vegetable oil
1/3 cup orange juice or white grape juice
1 teaspoon grated orange peel
1 cup diced fresh or frozen rhubarb, thawed and drained
Topping
1/4 cup quick-cooking oats
1/4 cup packed brown sugar
2 tablespoons chopped pecans
2 tablespoons butter or margarine, softened
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
directions
In a mixing bowl, combine the first seven ingredients; set aside.
In another bowl, combine egg, oil, orange juice and peel. Stir into dry ingredients just until moistened. Fold in rhubarb.
Fill greased or paper-lined muffin cups 2/3rds full.
Combine topping ingredients; sprinkle over tops. Bake at 350 degrees F for 18-20 minutes or until muffins test done. Cool 5 minutes; remove from pan to a wire rack.
added by
cnvaness
nutrition data
207 calories, 10 grams fat, 28 grams carbohydrates, 3 grams protein per serving.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments
June 5, 2007
I halved the sugar, replaced 1/2 cup of the flour with toasted wheat germ, added 50g pecan pieces, and added 1 tsp. ground nutmeg. I doubled the recipe (24 large muffins).
January 14, 2007
I cut the sugar almost in half, and added a little salt. My kids ate 4 each!