Rhubarb Oatmeal Muffins
Serving Size : 0
Ingredients for prepare Rhubarb Oatmeal Muffins
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | cups | fresh or frozen rhubarb pieces |
| 1 | | egg |
| 1 | cup | milk |
| 1 | tsp | lemon juice |
| 1/2 | cup | vegetable oil |
| 2 1/2 | cups | whole wheat flour |
| 2 | cups | brown sugar |
| 1 | cup | rolled oats |
| 1 | tsp | cinnamon and baking soda |
| 1/2 | tsp | salt |
recipe Rhubarb Oatmeal Muffins
Preheat oven to 350F (180C). Grease 12 muffin cups
chocolate muffin recipes
or coat with cooking spray. If using frozen rhubarb, measure out 2
Rhubarb Oatmeal Muffins
cups of rhubarb pieces, then finely chop. Or, measure out 2 cups fresh rhubarb cut
healthy muffin recipe
into 1 inch pieces, then finely chop. Set aside. In a mixing
carrot muffin recipe
bowl, beat egg lightly. Then stir in milk, lemon juice and oil. Measure flour,
all-bran muffin recipes
sugar, rolled oats, cinnamon, baking soda and salt into a large mixing bowl. Stir with a fork until
best banana muffin recipe
mixed, then make a well in centre. Pour in egg mixture, stirring just
english muffin recipe
until combined. Gently stir in rhubarb until evenly mixed. Immediately spoon batter into muffin cups. Bake in centre of
gourmet muffin recipes
350F (180C) oven until a cake tester inserted into center of a
strawberry muffin recipe
muffin comes out clean, about 30 to 35 minutes. Remove from oven and let stand for 5 minutes. Then turn
cheese muffin recipe
muffins out onto a cooling rack. Store muffins in a sealed bag at room temperature
plum muffin recipe
for up to 2 days.
..:: 