These Healthy Rhubarb Muffins include whole wheat flour and oatmeal, mixed with tangy rhubarb to make scrumptious muffins for snack, breakfast or brunch.
You can use fresh or frozen rhubarb for this muffin recipe. If you are using frozen rhubarb, thaw it first in a sieve, and discard the excess liquid.
Note - If you are using a muffin pan, and not lining it with muffin cup papers, lightly grease the muffin cups. I like to use the non-stick cooking spray or olive oil in a special spray bottle.
2 cups chopped, fresh or frozen rhubarb
1 cup milk
1 tsp. lemon juice
1/2 cup vegetable oil
2 1/2 whole wheat flour
2 cups brown sugar
1 cup rolled oats
1/2 tsp. cinnamon
1 tsp. baking soda
In a bowl, whisk together the egg, milk, lemon juice and the vegetable oil.
In another, large bowl, with a fork, mix together the whole wheat flour, brown sugar, rolled oats, cinnamon, baking soda and salt.
Make a "well" in the center of the dry ingredients, and pour the egg mixture in, and stir just until combined.
Gently stir in the chopped rhubarb.
Spoon the batter into muffin cups or paper lined muffin cups.
Bake in center of oven at 350° F or about 28 - 32 minutes, or until a toothpick inserted in the center comes out clean.
Cool muffins in the pan for about 5 minutes, and then remove to a cooling rack.
Makes about 12 - 15 muffins.
Enjoy these Healthy Rhubarb Muffins!
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