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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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! Ingredients:
1 1/4 cups quick-cooking oatmeal |
1 1/4 cups all-purpose flour |
1/2 teaspoon salt |
2 teaspoons baking powder |
1 teaspoon cinnamon |
1/8 teaspoon nutmeg |
1 cup brown sugar |
1 cup sour cream |
1 egg |
1/2 cup oil |
1 teaspoon vanilla |
2 cups rhubarb, chopped |
2 tablespoons turbinado sugar |
Directions:
1. Preheat the oven to 375 degrees F.
2. Mix the oatmeal, flour, salt, baking powder, cinnamon, and nutmeg well in a large bowl.
3. Mix the brown sugar, sour cream, egg, oil, and vanilla well in a medium bowl.
4. Pour the wet into the dry and fold until about halfway mixed.
5. Add the rhubarb and fold until just combined.
6. Portion into a greased muffin tin and sprinkle the tops with the sugar.
7. Bake for about 20 minutes.
8. Cool in the pans for 10 minutes before removing to a wire rack.
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