Rhubarb Oat Muffins
This is adapted from a Hostess at Heart recipe for Rhubarb Oat MuffinsDela Ends serves these to her B&B guests and they love them.
Ingredients
Cinnamon Butter Crumble Topping:
- 1/4 cup chilled butter cut into pieces
- 1/4 cup flour
- 1/4 cup old fashioned oats
- 2 tbsp brown sugar (heaping tbsp)
- 1 tsp cinnamon
Rhubarb Muffins (Dry Ingredients):
- 2 1/2 cups flour
- 1 1/4 cup brown sugar
- 1 cup old fashioned oats
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 cup finely sliced rhubarb tossed in 2 tsp corn starch
Rhubarb Muffins (Wet Ingredients):
- 1 cup milk
- 1 tsp lemon juice
- 1 tsp vanilla
- t egg (beaten)
- 1/2 cup vegetable oil
Instructions
- Combine the dry ingredients in a large bowl. Mix the wet ingredients and add to the dry.
- Heat oven to 350. Line muffin tins with paper liners. Fill half full and add topping Bake for 25-28 minutes. Makes 22-24 muffins