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Ingredients
| instant oatmeal: 1 1/4 cups |
| all-purpose flour (unsifted): 1 1/4 cups |
| salt: 1/2 tsp |
| baking powder: 2 tsp |
| ground cinnamon: 1 tsp |
| whole nutmeg: 1/8 tsp |
| light brown sugar (packed): 1 cup |
| sour cream: 1 cup |
| eggs: 1 |
| vegetable oil: 1/2 cup |
| vanilla extract: 1 tsp |
| rhubarb (chopped): 2 cups (chopped) |
| raw sugar: 2 Tbl |
Rhubarb Oatmeal Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Preheat the oven to 375 degrees F.
- Mix the oatmeal, flour, salt, baking powder, cinnamon, and nutmeg well in a large bowl.
- Mix the brown sugar, sour cream, egg, oil, and vanilla well in a medium bowl.
- Pour the wet into the dry and fold until about halfway mixed.
- Add the rhubarb and fold until just combined.
- Portion into a greased muffin tin and sprinkle the tops with the sugar.
- Bake for about 20 minutes.
- Cool in the pans for 10 minutes before removing to a wire rack.