Rhubarb Oatmeal Muffins
Nutrition
- Calories
- 279 cal
- Protein
- 3.5 g
- Carbs
- 33 g
- Fat
- 13.7 g
- Sat. fat
- 3.6 g
- Sugar
- 33 g
- Sodium
- 168 mg
Ingredients
- 1 1/4 cup quick-cooking oatmeal
- 1 1/4 cup flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1 cup brown sugar
- 1 cup sour cream
- 1 whole egg
- 1/2 cup oil
- 1 tsp vanilla
- 2 cup rhubarb
- 2 tbsp turbinado sugar
Directions
- 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
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