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.
Or coat muffin cups with cooking spray.
Place 3/4 cup of the oats in a food processor; cover and process until ground.
Transfer to a large bowl.
Make a well in center of flour mixture.
In a medium bowl combine buttermilk, eggs, oil and vanilla.
Spoon into prepared muffin cups, filling each about three-fourths full.
For streusel topping, in a small bowl stir together brown sugar and cinnamon.
Stir in the remaining 1/4 cup oats and walnuts.
Sprinkle over batter in muffin cups.
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.
Tips
We do not recommend using a sugar substitute in the streusel topping.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
