Rhubarb Oatmeal Muffins

Prep Time: 20 minutes

Cook Time: 18 minutes

Serving: makes 1  dozen

A Word From The Cook

A good use of ripened bananas.   Oh, the chocolate chips help too!

Ingredients

Dry Muffin Ingredients

  • 1 1/4 Cups of all Purpose Flour
  • 3/4 Cups Brown Sugar
  • 1/2 Cup Rolled Oats
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon

Wet Muffin Ingredients

  • 1/2 Cup Milk
  • 1/2 tsp Vinegar
  • 1/2 tsp Vanilla
  • 1//4 Cup Vegetable Oil
  • 1 Egg (beaten)
  • 1 Cup Rhubarb (chopped, reserving 1/8th cup for topping)

Cinnamon Butter Crumble

  • 1/8 Cup butter (chilled and cut into small pieces)
  • 1/8 Cup all Purpose Flour
  • 1/8 Cup Rolled Apps
  • 1 Tbsp Brown Sugar
  • 1/2 tsp Cinnamon
  • 1/2 tsp Raw Sugar (for topping)

I like to use Bob’s Gluten Free Flour & Bob’s Gluten Free Rolled Oats


Instructions

Rhubarb Muffins

  1. Pre-heat oven to 350° F
  2. In a large bowl, combine the dry ingredients and whisk to combine.
  3. Combine the wet ingredients together and then add to dry ingredients
  4. Combine all together and fill muffin tins 1/2 full.    Top the muffins with the 1/8 cup of chopped rhubarb and the Cinnamon Butter Crumble.
  5. Bake 24 minutes.   Remove and check doneness with a toothpick.    Let stand in baking pan for 10 minutes then remove from pan to continue cooling.


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