Rhubarb Oat Muffins Recipes

RHUBARB MUFFINS

This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.

Provided by Freya

Categories Bread Quick Bread Recipes Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 14

Rhubarb Muffins image

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.
In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly.
Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 31 g, Cholesterol 22.9 mg, Fat 6.6 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 137.7 mg, Sugar 19.4 g

Ingredients

½ cup vanilla yogurt
2 tablespoons butter, melted
2 tablespoons vegetable oil
1 egg
1 ⅓ cups all-purpose flour
¾ cup brown sugar
½ teaspoon baking soda
¼ teaspoon salt
1 cup diced rhubarb
¼ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup crushed sliced almonds
2 teaspoons melted butter

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

Buttermilk Rhubarb Muffins image

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.

Ingredients

2-1/2 cups all-purpose flour
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups diced fresh or frozen rhubarb

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

Rhubarb Oatmeal Muffins image

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.

Ingredients

1 1/4 cups quick-cooking oatmeal
1 1/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup brown sugar
1 cup sour cream
1 egg
1/2 cup oil
1 teaspoon vanilla
2 cups rhubarb, chopped
2 tablespoons turbinado sugar

RHUBARB OATMEAL MUFFINS

A crisp oatmeal topping adds a different twist to these spring favorites from Diane Gagnon-Fee of Tupper Lake, New York. "Friends with a big rhubarb patch often share their bounty with us," she says. "But you can use frozen rhubarb with the same tasty results."

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 19

Rhubarb Oatmeal Muffins image

Steps:

In a bowl, combine the first seven ingredients; set aside. In another bowl, combine egg, oil, orange juice and zest. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over tops. Bake at 350° for 18-20 minutes or until muffins test done. Cool for 5 minutes; remove from the pan to a wire rack.

Nutrition Facts :

Ingredients

1 cup all-purpose flour
3/4 cup quick-cooking oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 large egg
1/3 cup vegetable oil
1/3 cup orange juice or white grape juice
1 teaspoon grated orange zest
1 cup diced fresh or frozen rhubarb, thawed and drained
TOPPING:
1/4 cup quick-cooking oats
1/4 cup packed brown sugar
2 tablespoons chopped pecans
2 tablespoons butter, softened
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon

More about "rhubarb oat muffins recipes"

RHUBARB OAT MUFFINS RECIPE | EATINGWELL

2018-07-29 Directions. 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 …
From eatingwell.com
Category Healthy Oatmeal Muffin Recipes
Calories 181 per serving
Total Time 45 mins

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 and the next six ingredients (through salt). Make a well in center of flour mixture.
In a medium bowl combine the next four ingredients (through 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 the 1 tablespoon brown sugar and cinnamon. Stir in the remaining 1/4 cup oats and the walnuts. Sprinkle over batter in muffin cups.

Rhubarb Oat Muffins Recipes

RHUBARB MUFFINS

This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.

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.

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!

RHUBARB OATMEAL MUFFINS

A crisp oatmeal topping adds a different twist to these spring favorites from Diane Gagnon-Fee of Tupper Lake, New York. "Friends with a big rhubarb patch often share their bounty with us," she says. "But you can use frozen rhubarb with the same tasty results."

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