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Mini Rhubarb Oatmeal Muffins

Country.Chef's picture
Ingredients
  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
Directions

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

Difficulty Level: 
Medium
Cuisine: 
Canadian
Course: 
Breakfast
Method: 
Baked
Servings: 
10

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