Rhubarb Oatmeal Muffins

Prep Time: 30 Minutes

Cook Time: 0 Minutes

Ready In: 30 Minutes

Servings: 12

A crisp oatmeal topping adds a different twist to these spring favorites from Diane Gagnon-Fee of Tupper Lake, New York. Friends with a big rhubarb patch often share their bounty with us, she says. But you can use frozen rhubarb with the same tasty results.

Ingredients:

1 cup king arthur unbleached all-purpose flour

3/4 cup quick-cooking oats

1/2 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 egg

1/3 cup vegetable oil

1/3 cup orange juice or white grape juice

1 teaspoon grated orange peel

1 cup diced fresh or frozen rhubarb, thawed and drained

topping:

1/4 cup quick-cooking oats

1/4 cup packed brown sugar

2 tablespoons chopped pecans

2 tablespoons butter, softened

1/8 teaspoon ground ginger

1/8 teaspoon ground cinnamon

Directions:

1. In a bowl, combine the first seven ingredients; set aside. In another bowl, combine egg, oil, orange juice and peel. Stir into dry ingredients just until moistened. Fold in rhubarb.
2. 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. Yield: 1 dozen.

By RecipeOfHealth.com