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Mini Rhubarb Oatmeal Muffins

Country.Chef's picture
  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
  Salt 1⁄4 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)
  Egg 1
  Nutmeg 1⁄4 Teaspoon
  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
  Butter 2 Tablespoon
  Cinnamon 1 Pinch
  Ginger 1 Pinch

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 400°F (200°C) oven for 18 minutes or until firm to the touch.
Let cool on rack.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 388 Calories from Fat 153

% Daily Value*

Total Fat 17 g26.4%

Saturated Fat 6.5 g32.4%

Trans Fat 0 g

Cholesterol 27.6 mg9.2%

Sodium 299.7 mg12.5%

Total Carbohydrates 52 g17.3%

Dietary Fiber 2.2 g8.7%

Sugars 26.2 g

Protein 8 g15.9%

Vitamin A 2.6% Vitamin C 9.7%

Calcium 11.5% Iron 8.2%

*Based on a 2000 Calorie diet

Mini Rhubarb Oatmeal Muffins Recipe