Rhubarb-Oatmeal-Muffins-Qc-499
Description
This International breakfast features All-purpose flour, Quick-cooking oats, Packed brown sugar, Baking powder, Baking soda. It delivers smooth, comforting richness, sweet, indulgent flavor. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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In a mixing bowl, combine the first seven ingredients; set aside. In another bowl, combine egg, oil, orange juice and peel. Stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over tops. Bake at 350 for 18-20 minutes or until muffins test done. Cool for 5 minutes; remove from the pan to a wire rack
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grated orange peel
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diced rhubarb -- thawed and drained, fresh or frozen
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 930.9kcal
- % Daily Value *
- Total Fat 36.8g57%
- Saturated Fat 6.6g33%
- Cholesterol 46.8mg16%
- Sodium 1693.6mg71%
- Total Carbohydrate 133.9g45%
- Dietary Fiber 8.9g36%
- Sugars 46.5g
- Protein 18.7g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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