Rhubarb Oat Muffins

Rhubarb Oat Muffins

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From: Diabetic Living Magazine

These tasty rhubarb muffins have a sweet streusel topping and are ready in 45 minutes. Use regular rolled oats which have more texture than quick-cooking or instant rolled oats.

Ingredients 12 servings

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Original recipe yields 12 servings
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Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1¾ cups regular rolled oats
  • ¾ cup whole-wheat pastry flour or whole-wheat flour
  • ½ cup all-purpose flour
  • ½ cup packed brown sugar (see Tip)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup buttermilk
  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla
  • 1 cup finely chopped rhubarb
  • 1 tablespoon packed brown sugar (see Tip)
  • ½ teaspoon ground cinnamon
  • ¼ cup chopped walnuts

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line twelve 2½-inch muffin cups with paper bake cups; coat paper cups with cooking spray. Or coat muffin cups with cooking spray.
  2. Place ¾ cup of the oats in a food processor; cover and process until ground. Transfer to a large bowl. Stir in another ¾ cup of the oats and the next six ingredients (through salt). Make a well in center of flour mixture.
  3. In a medium bowl combine the next four ingredients (through vanilla). Stir in rhubarb. Add rhubarb mixture all at once to flour mixture; stir just until moistened (batter should be slightly lumpy). Spoon into prepared muffin cups, filling each about three-fourths full.
  4. For streusel topping, in a small bowl stir together the 1 tablespoon brown sugar and cinnamon. Stir in the remaining ¼ cup oats and the walnuts. Sprinkle over batter in muffin cups.
  5. Bake 20 to 22 minutes or until a toothpick comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.
  • Tips: If using a sugar substitute for the muffins, we recommend Splenda® Brown Sugar Blend. Follow package directions to use ½ cup equivalent. Nutrition Per Serving with Substitute: Same as below, except 166 cal, 25 g carb. (6 g sugars).
  • We do not recommend using a sugar substitute in the streusel topping.

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 181 calories; 5 g fat(1 g sat); 3 g fiber; 30 g carbohydrates; 5 g protein; 18 mcg folate; 1 mg cholesterol; 11 g sugars; 137 IU vitamin A; 1 mg vitamin C; 66 mg calcium; 1 mg iron; 180 mg sodium; 76 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, ½ fat, ½ other carbohydrate

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