RHUBARB OATMEAL MUFFINS

Rhubarb Oatmeal Muffins image

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

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Ingredients

1 cup all-purpose 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 large egg
1/3 cup vegetable oil
1/3 cup orange juice or white grape juice
1 teaspoon grated orange zest
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, softened
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon

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 :

*** Explore more Rhubarb Oatmeal Muffins Recipes »

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