Rhubarb Oatmeal Muffins (made with Rhubarb Pulp)
These Rhubarb Oatmeal Muffins are made with leftover rhubarb pulp. They're moist, flavourful and delicious! Both sweet and tangy.
Servings 12 muffins
Ingredients
- 1 cup quick oats
- 3/4 cup sour cream see tips above
- 1/4 cup milk
- 1 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 cup oil vegetable or canola
- 1/2 cup brown sugar
- 1 large egg
- 1 1/2 cup rhubarb pulp top up with fresh chopped rhubarb if needed
- 1/2 cup brown sugar for the topping
Instructions
- Preheat your oven to 350 degrees F.
- Prepare a muffin tin (see tips above). Set aside.
- Combine the oats, sour cream and milk, then let this mixture sit for about 5 minutes.
- In a separate bowl whisk together the flour, salt, soda, baking powder and cinnamon.
- In another bowl combine the oil, egg and brown sugar. Then add this to the oat mix.
- Combine the oat mix with the flour mix.
- Stir in rhubarb pulp.
- Scoop the batter evenly between 12 muffin cups.
- Sprinkle the tops generously with brown sugar (about 2 tsp or more per muffin).
- Bake 30 minutes.
- Let cool completely.