Friday, June 27, 2014

Rhubarb Oatmeal Muffins

Rhubarb is overflowing in my parents' garden right now and one of my fondest memories as a kid is walking around eating stalks of raw rhubarb with a little bowl of sugar to dip it in! It's pretty tough to beat fresh produce straight from the garden. My parents gave me a bunch last weekend when we were there visiting and I decided to make it into some muffins to see if the boy-o would like the tangy tartness or not. They were definitely a success! Hubby likes them a lot too.

Note: These also freeze really well, and make a delicious breakfast muffin! And your little toddler will loving being able to feed themselves, and you know you can feel good about what they're eating!

Rhubarb Oatmeal Muffins:


- 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
- 1/4 teaspoon nutmeg
- 1 cup brown sugar
- 1 cup strawberry greek yoghurt
- 1 egg
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla
- 2 cups rhubarb, chopped


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, greek yoghurt, egg, applesauce, 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 bake for about 22 minutes.
7. Cool in the pans for 10 minutes before removing to a wire rack. This is important!! As the rhubarb cooks it will make extra moisture, and allowing it to sit in the hot pan for a while helps to remove some of that extra moisture.

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