RHUBARB OAT MUFFINS
These tasty rhubarb muffins have a sweet streusel topping and are ready in 45 minutes. Use regular rolled oats which have more texture than quick-cooking or instant rolled oats.
Provided by EatingWell Test Kitchen
Categories Healthy Oatmeal Muffin Recipes
Time 45m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Line twelve 2 1/2-inch muffin cups with paper bake cups; coat paper cups with cooking spray. Or coat muffin cups with cooking spray.
- Place 3/4 cup of the oats in a food processor; cover and process until ground. Transfer to a large bowl. Stir in another 3/4 cup of the oats, whole-wheat flour, all-purpose flour, brown sugar, baking powder, baking soda and salt. Make a well in center of flour mixture.
- In a medium bowl combine buttermilk, eggs, oil and vanilla. Stir in rhubarb. Add rhubarb mixture all at once to flour mixture; stir just until moistened (batter should be slightly lumpy). Spoon into prepared muffin cups, filling each about three-fourths full.
- For streusel topping, in a small bowl stir together brown sugar and cinnamon. Stir in the remaining 1/4 cup oats and walnuts. Sprinkle over batter in muffin cups.
- Bake 20 to 22 minutes or until a toothpick comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.
Nutrition Facts : Calories 181 calories, Carbohydrate 29.8 g, Cholesterol 0.9 mg, Fat 5.1 g, Fiber 2.7 g, Protein 4.8 g, SaturatedFat 0.6 g, Sodium 179.8 mg, Sugar 11.4 g
RHUBARB OATMEAL MUFFINS
I couldn't find a muffin that quite fit the bill for me, and so fiddled, combined, etc. and came up with this one. I hope that you enjoy!
Provided by Dwynnie
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- 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.
RHUBARB MUFFINS
Add these amazing muffins to your list of things to make with rhubarb. They are super light and fluffy and studded throughout with tangy bits of bright pink fruit. Before baking, the batter is sprinkled with a salty-sweet crumble, resulting in a hit of crunch with every bite. This recipe uses vegetable oil as opposed to butter, which helps keep the muffins moist for days!
Provided by Food Network Kitchen
Time 1h20m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- For the crumble topping: Add the brown sugar, flour, butter, cinnamon and salt to a medium bowl and use clean hands to mix the ingredients together until pea-size pieces form. Set aside.
- For the muffins: Spray a standard 12-cup muffin tin with cooking spray. Sift the flour, baking powder and salt into a medium bowl and set aside.
- Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
- Reduce the mixer speed to low and add the flour in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour and beating until just incorporated. Fold in the rhubarb using a rubber spatula. Take care not to overmix the batter.
- Divide the batter evenly into the prepared muffin tin, leaving at least 1/8 inch of space at the top. Sprinkle on the crumble mixture, distributing it evenly.
- Bake until the topping is golden brown and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs, 25 to 30 minutes. Le the muffins cool completely in the pan on a wire rack, about 30 minutes.
RHUBARB OAT MUFFINS WITH CINNAMON BUTTER CRUMBLE
Steps:
- Preheat oven to 350°F. Line two standard muffin pans with cupcake liners or spray with a non-stick cooking spray.
- Combine crumble ingredients in a small bowl. Use two forks to cut butter into other ingredients. I use a pastry cutter to cut the ingredients together until it resembles coarse crumbs. If the butter gets too warm it will not crumble. Refrigerate the butter if it gets too soft before crumbling if necessary.
- In a large mixing bowl add flour, brown sugar, cinnamon, oats, baking soda, and salt. Whisk together to combine.
- in a medium bowl combine milk, vinegar, vanilla extract, oil, and egg. Whisk together.
- Add wet ingredients to dry ingredients and mix together until just combined. Fold in 1-3/4 cups chopped rhubarb.
- Fill muffin cups 1/2 to 3/4 full. Top with remaining rhubarb and crumble. Sprinkle with turbinado sugar.
- Bake 20 to 25 minutes rotating pans halfway through baking. Remove from the oven when a toothpick inserted in the middle of the muffin comes out clean. Cool muffins 10 minutes in the pan and then remove them to a baking rack to finish cooling or serve warm.
- Store in an airtight container at room temperature or in the refrigerator. May be frozen for a longer period of time.
Nutrition Facts : Calories 121 kcal, Carbohydrate 12 g, Protein 2 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 13 mg, Sodium 158 mg, Fiber 1 g, Sugar 4 g, ServingSize 24 g
RHUBARB CRUMBLE MUFFINS
The flavours of a rhubarb crumble in the form of a lovely moist muffin.
Provided by Sara Buenfeld
Categories Treat
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.
- Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb (don't worry if it's a little bit juicy). Now, add the flour, baking powder and bicarbonate of soda and stir well.
- Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 213 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.42 milligram of sodium
BUTTERMILK RHUBARB MUFFINS
A cousin in Maine gave me this recipe. I take these slightly tart treats to meetings where lunch is being served and always come home with an empty plate. It's a good way to use up plentiful rhubarb.
Provided by Taste of Home
Time 35m
Yield 16 muffins.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 198 calories, Fat 7g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 204mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB CRISP MUFFINS
If you can't decide between muffins and fruit crisp try this deliciously easy combo that tastes like something straight out of the best cafe!
Provided by chewieplustwo
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
- Stir rhubarb, all-purpose flour, whole wheat flour, 1/2 cup brown sugar, baking soda, salt, and 1/2 teaspoon cinnamon together in a large bowl.
- Whisk yogurt, oil, and egg together in a separate bowl; pour into rhubarb mixture and stir until just combined and batter has a thick, dough-like consistency. Spoon batter into muffin cups.
- Stir 1/4 cup brown sugar, rolled oats, melted butter, and 1/2 teaspoon cinnamon together in a small bowl; top batter with about 1 tablespoon of oats mixture.
- Bake in the preheated oven until golden, about 20 minutes. Cool 15 minutes before removing to wire rack.
Nutrition Facts : Calories 180.9 calories, Carbohydrate 26.8 g, Cholesterol 21.1 mg, Fat 7.3 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 2.2 g, Sodium 180.4 mg, Sugar 15 g
More about "rhubarb and oat muffins recipes"
RHUBARB OAT BRAN MUFFINS - CHOOSING CHIA
From choosingchia.com
FRESH RHUBARB OAT MUFFINS : VEGHEAD
From veghead.ca
HEALTHY CINNAMON RHUBARB MUFFINS | SWEET PEAS
From sweetpeasandsaffron.com
RHUBARB OAT MUFFINS – TWO BEARS
From twobears.ca
RHUBARB OAT MUFFINS WITH CINNAMON BUTTER CRUMBLE
From baconfatte.com
RHUBARB MUFFINS | FEASTING AT HOME
From feastingathome.com
7 RHUBARB MUFFINS TO WAKE UP YOUR TASTE BUDS - ALLRECIPES
From allrecipes.com
STRAWBERRY RHUBARB BAKED OATMEAL MUFFINS - IT'S A VEG …
From itsavegworldafterall.com
RHUBARB OATMEAL MUFFINS (MADE WITH RHUBARB PULP)
From aprettylifeinthesuburbs.com
Cuisine AmericanTotal Time 40 minsCategory Muffins
RECIPE: RHUBARB AND OAT MUFFINS | WHOLE FOODS MARKET
From wholefoodsmarket.com
STRAWBERRY RHUBARB OATMEAL MUFFINS - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
RHUBARB OATMEAL MUFFINS - BIGOVEN
From bigoven.com
SEEDY RHUBARB OAT MUFFINS - A NUT FREE WHOLE GRAIN SNACK
From gettystewart.com
RHUBARB MUFFINS | RECIPE | RHUBARB RECIPES, RHUBARB MUFFINS
From pinterest.ca
ICELANDIC RHUBARB BARS | SAVEUR
From saveur.com
WHOLE WHEAT RHUBARB OATMEAL MUFFINS | NOW YOU'RE COOKING!
From nowyourecookingrecipes.com
20 RHUBARB RECIPES FOR THE SEASON – A COUPLE COOKS
From acouplecooks.com
STRAWBERRY RHUBARB AND OAT MUFFINS — MELINDA LAMARCHE
From melindalamarche.com
5 RECIPES FROM THE STAR TRIBUNE ARCHIVES THAT CELEBRATE RHUBARB
From startribune.com
UP-AND-GO BREAKFAST MUFFINS! | RECIPETIN EATS
From recipetineats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love