Beer makes batters better, meat more tender, and sauces more flavorful.
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.
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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!