Strawberry rhubarb oat muffin recipe
Makes 12 servings
- 1 cup old-fashioned oats
- 1 cup low-fat buttermilk
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- ½ tsp. salt
- ½ tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. cinnamon, plus ½ tsp. more for topping
- ½ cup canola oil
- ½ cup brown sugar, plus 2 Tbsp. more for topping
- 1 egg, beaten
- ¾ cup chopped strawberries
- ¾ cup chopped rhubarb
Preheat oven to 400 degrees F. Combine the oats and buttermilk, let sit for five minutes. In a separate bowl, whisk together the flour, salt, soda, baking powder, and cinnamon. Add the oil, egg, brown sugar, oat mix, and strawberries and rhubarb. Stir well to combine. Line a 12-muffin tin with paper liners and spray with nonstick spray. Scoop batter into the muffin tins, distributing evenly. In a small bowl, combine two tablespoons brown sugar with half teaspoon cinnamon. Sprinkle the tops of the muffins with cinnamon sugar mix. Bake for 20 minutes, or until a toothpick inserted comes out clean.
Nutrition analysis per serving: 210 calories, 11 g fat, 4 g protein, 27 g carbohydrate, 2 g fiber, 200 mg sodium
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