Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
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.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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!