Mini Rhubarb Oatmeal Muffins
|All purpose flour||1 Cup (16 tbs)|
|Rolled oats||3⁄4 Cup (12 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Diced rhubarb||1 Cup (16 tbs)|
|Grated orange rind||1 Teaspoon|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Streusel topping:||1 Cup (16 tbs)|
|Quick cooking rolled oats||1⁄4 Cup (4 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Chopped nuts||2 Tablespoon|
In bowl, stir together flour, oats, sugar, baking powder, baking soda, salt and nutmeg.
Mix in rhubarb and orange rind.
Whisk together oil, orange juice and egg; add to flour mixture, stirring just until moistened.
Spoon batter into 2-inch (5 cm) greased or paper-lined tart tins, filling to top of liners.
Streusel Topping: In small bowl, mix together oats, sugar, nuts, butter, cinnamon and ginger.
Sprinkle evenly over batter.
Bake in 400Â°F (200Â°C) oven for 18 minutes or until firm to the touch.
Let cool on rack.