Best 2 Rhubarb Oatmeal Muffins Recipes
Welcome to the delightful world of rhubarb oatmeal muffins, where tangy rhubarb and hearty oatmeal combine to create a symphony of flavors. Bursting with vibrant color and delectable taste, these muffins are a true celebration of the joys of baking. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the art of creating the perfect rhubarb oatmeal muffins. From selecting the right ingredients to mastering the delicate balance of flavors, we'll unveil the secrets behind these irresistible treats. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more.
Here are our top 2 tried and tested recipes!
RHUBARB OATMEAL MUFFINS
A crisp oatmeal topping adds a different twist to these spring favorites from Diane Gagnon-Fee of Tupper Lake, New York. "Friends with a big rhubarb patch often share their bounty with us," she says. "But you can use frozen rhubarb with the same tasty results."
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 19
Steps:
- In a bowl, combine the first seven ingredients; set aside. In another bowl, combine egg, oil, orange juice and zest. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over tops. Bake at 350° for 18-20 minutes or until muffins test done. Cool for 5 minutes; remove from the pan to a wire rack.
Nutrition Facts :
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!
Provided by Dwynnie
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- 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.
Tips:
- For a sweeter muffin, use more brown sugar or add a tablespoon of honey to the batter.
- If you don't have rhubarb, you can substitute another fruit, such as apples, berries, or peaches.
- To make the muffins even more moist, add a cup of shredded zucchini or carrot to the batter.
- For a crunchy topping, sprinkle the muffins with oats, brown sugar, and chopped nuts before baking.
- To make the muffins ahead of time, bake them according to the recipe and then freeze them in an airtight container. When you're ready to serve, thaw the muffins overnight in the refrigerator or at room temperature for a few hours.
Conclusion:
These rhubarb oatmeal muffins are a delicious and easy-to-make breakfast or snack. They're perfect for using up fresh rhubarb from your garden, and they're a great way to get your kids to eat their oats. So next time you're looking for a healthy and satisfying treat, give these muffins a try!
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