Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Cinnamon Whole-Wheat Rhubarb Muffins




Source of Recipe


Elaine


List of Ingredients




Cinnamon Whole-Wheat Rhubarb Muffins
Yield: 12

Ingredients:
1 cup quick cooking rolled oats
1 cup milk
2-1/2 cups whole-wheat flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1/4 cup each of melted butter and canola oil
1 teaspoon vanilla
2 cups brown sugar
2 cups thinly-sliced rhubarb pieces



Recipe



Directions:
1. Preheat oven to 375º F. Soak oats in milk while measuring out remaining ingredients. In another large bowl, stir flour with dry ingredients of cinnamon, soda and salt.
2. Butter 12 large muffin cups or coat with cooking spray. Stir egg, butter, oil, vanilla and sugar into oat mixture until well mixed; add rhubarb. Turn into flour mixture; stir just until all the dry ingredients are moistened. Spoon into muffin cups. Bake 25-30 minutes or until a cake tester inserted in the muffin centre comes out clean. Cool in tins on a rack for 10 minutes; then turn out onto rack to finish cooling. Makes 12 large muffins.