Ingredients
-
1 1/4
-
1 1/4
-
1/2
-
2
-
1
-
1/8
-
1
-
1
-
1
-
1/2
-
-
-
-
-
Directions
Rhubarb Oatmeal Muffins,I couldn’t find a muffin that quite fit the bill for me, and so fiddled, combined, etc. and came up with this one. I hope that you enjoy!,Made these yesterday and they were absolutely delicious! I did not top them with the sugar and I didn’t feel they needed it. Thanks.,This recipe is wonderful as is!!. The oatmeal and sour cream make them so moist. Just the right amount of sweetness! Delicious!!
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Steps
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1
Done
|
Preheat the Oven to 375 Degrees F. |
|
2
Done
|
Mix the Oatmeal, Flour, Salt, Baking Powder, Cinnamon, and Nutmeg Well in a Large Bowl. |
|
3
Done
|
Mix the Brown Sugar, Sour Cream, Egg, Oil, and Vanilla Well in a Medium Bowl. |
|
4
Done
|
Pour the Wet Into the Dry and Fold Until About Halfway Mixed. |
|
5
Done
|
Add the Rhubarb and Fold Until Just Combined. |
|
6
Done
|
Portion Into a Greased Muffin Tin and Sprinkle the Tops With the Sugar. |
|
7
Done
|
Bake For About 20 Minutes. |
|
8
Done
|
Cool in the Pans For 10 Minutes Before Removing to a Wire Rack. |
