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Rhubarb Oat Muffins
This is adapted from a Hostess at Heart recipe for Rhubarb Oat Muffins
Dela Ends serves these to her B&B guests and they love them.
Print Recipe
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
Notes
Water Activity: 0.798
pH: 6.94
Lab Report