Rhubarb Oat Muffins Recipes

RHUBARB AND OAT MUFFINS

Steps:

• Preheat the oven to 350°F. Spray a 12-muffin tin with oil. (Batter will reach the top of the muffin tin. If your tin runs on the small side, make 16 muffins instead.)
• In a large bowl, whisk together buttermilk, sugar, butter and egg yolks until well combined. In a second bowl, whisk together flour, oats, sunflower seeds, baking soda and salt, and then stir into buttermilk mixture, just until combined. Stir in rhubarb.
• In a clean, large bowl, whisk egg whites until stiff peaks form. Gently fold whites into batter and then spoon evenly into the muffin tins. Bake until puffed and golden brown, 25 to 30 minutes. Serve warm or at room temperature.

RHUBARB OAT MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line twelve 2 1/2-inch muffin cups with paper bake cups; coat paper cups with cooking spray. Or coat muffin cups with cooking spray.
• Place 3/4 cup of the oats in a food processor; cover and process until ground. Transfer to a large bowl. Stir in another 3/4 cup of the oats, whole-wheat flour, all-purpose flour, brown sugar, baking powder, baking soda and salt. Make a well in center of flour mixture.
• In a medium bowl combine buttermilk, eggs, oil and vanilla. Stir in rhubarb. Add rhubarb mixture all at once to flour mixture; stir just until moistened (batter should be slightly lumpy). Spoon into prepared muffin cups, filling each about three-fourths full.
• For streusel topping, in a small bowl stir together brown sugar and cinnamon. Stir in the remaining 1/4 cup oats and walnuts. Sprinkle over batter in muffin cups.
• Bake 20 to 22 minutes or until a toothpick comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.

RHUBARB CRISP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
• Stir rhubarb, all-purpose flour, whole wheat flour, 1/2 cup brown sugar, baking soda, salt, and 1/2 teaspoon cinnamon together in a large bowl.
• Whisk yogurt, oil, and egg together in a separate bowl; pour into rhubarb mixture and stir until just combined and batter has a thick, dough-like consistency. Spoon batter into muffin cups.
• Stir 1/4 cup brown sugar, rolled oats, melted butter, and 1/2 teaspoon cinnamon together in a small bowl; top batter with about 1 tablespoon of oats mixture.
• Bake in the preheated oven until golden, about 20 minutes. Cool 15 minutes before removing to wire rack.

RHUBARB OATMEAL MUFFINS

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.

RHUBARB OATMEAL MUFFINS

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.

BUTTERMILK RHUBARB MUFFINS

Steps:

• In a large bowl, combine the six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

RHUBARB MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.
• In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly.
• Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.