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Strawberry Rhubarb Oatmeal Muffins
Servings
16
Author
Jo-Anna Rooney
Ingredients
1
cup
oats
1
cup
buttermilk
1
cup
flour
1/2
tsp
salt
1/2
tsp
baking soda
1
tsp
baking powder
1
tsp
cinnamon
1/2
cup
oil
1/2
cup
brown sugar
1
egg
beaten
3/4
cup
chopped fresh strawberries
3/4
cup
chopped fresh rhubarb
cinnamon sugar topping
Instructions
Combine the oats and buttermilk, and let sit for about 5 minutes.
In a separate bowl, whisk together the flour, salt, soda, baking powder and cinnamon.
In another bowl combine the oil, egg and brown sugar. Then add this to the oat mix.
Combine the oat mix with the flour mix.
Stir in the chopped strawberries and rhubarb
Line a muffin tin with paper liners.
Scoop the batter evenly between 12 muffin cups for 12 large muffins, or you if you want smaller muffins, spread the batter between 16 muffin cups.
Sprinkle the tops of the muffins with a cinnamon sugar mix.
Bake in a preheated 400 degree oven for 15-20 minutes.