Rhubarb Oatmeal Muffins Recipe

Name: Rhubarb Oatmeal Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

800

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cups quick-cooking oatmeal, 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, 2 teaspoons baking powder, and more.

Yes, Rhubarb Oatmeal Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Oatmeal Muffins

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