Rhubarb muffins
I adapted this recipe from an older one with no oatmeal and way more sugar; I find it sweet enough like this and the oatmeal and buttermilk get so creamy that they form the perfect base for the tangy rhubarb flavour that really comes through in this recipe. slightly crunchy millet and nuts are a lovely addition and I sometimes add coconut as well. I make these all the time for a no-fail breakfast muffin.
- Preparing Time: 20 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup vegetable oil
- 1 teaspoon baking soda
- 1 egg
- 1 teaspoon vanilla
- 1 cup buttermilk
- 3/4 cup brown sugar
- dry ingredients
- wet ingredients
- 1/2 teaspoon salt optional
- 1 cup oats allow to soak in the buttermilk
- 1 cup buttermilk or yogurt or clabber milk with a little vinegar
- 2 cups rhubarb if raw slice very thin; stewed is good but make sure not too wet
- 1 1/2 cups whole white flour
- 3 tablespoons millet optional
- 3 tablespoons nuts optional
- 3 tablespoons coconut optional
- Carbohydrate 45.524238380204 g
- Cholesterol 57.8141666687479 mg
- Fat 25.4725018893861 g
- Fiber 2.872505111005 g
- Protein 6.1164746475866 g
- Saturated Fat 10.969228801282 g
- Serving Size 1 1 Serving (144g)
- Sodium 166.347191983267 mg
- Sugar 42.651733269199 g
- Trans Fat 1.49381831698714 g
- Calories 426 calories
mix wet ingredients very well lightly fold in dry ingredients till just barely mixed place in muffin pans bake at 350 for 20 mins can also be made as a loaf; increase cooking time
