Deliciously Tart Rhubarb Oatmeal Muffins for a Perfect Breakfast Treat
Ingredients:
1 ½ cups rolled oats
1 cup buttermilk
1 cup rhubarb, chopped
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped walnuts (optional)
Directions:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a large mixing bowl, combine the rolled oats and buttermilk. Let the mixture sit for about 10 minutes to allow the oats to absorb the buttermilk and soften.
In another bowl, whisk together the brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until well blended.
Add the oat mixture to the wet ingredients and stir until combined.
In a separate bowl, mix the all-purpose flour, baking powder, baking soda, salt, and cinnamon together. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Fold in the chopped rhubarb and walnuts (if using) gently to avoid overmixing.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 190 kcal | Servings: 12 muffins
