(My daughter made these the other day and they were really delicious)
\n2 cups chopped, fresh or frozen rhubarb
\n1 egg
\n1 cup milk
\n1 tsp. lemon juice
\n1\/2 cup vegetable oil<\/p>\n
2 1\/2 whole wheat flour
\n2 cups brown sugar
\n1 cup rolled oats
\n1\/2 tsp. cinnamon
\n1 tsp. baking soda
\n1\/4 salt
\nDirections
\nIn a bowl, whisk together the egg, milk, lemon juice and the vegetable oil.
\nIn another, large bowl, with a fork, mix together the whole wheat flour, brown sugar, rolled oats, cinnamon, baking soda and salt.
\nMake a “well” in the center of the dry ingredients, and pour the egg mixture in, and stir just until combined.
\nGently stir in the chopped rhubarb.
\nSpoon the batter into muffin cups or paper lined muffin cups.
\nBake in center of oven at 350\u00b0 F or about 28 – 32 minutes, or until a toothpick inserted in the center comes out clean.
\nCool muffins in the pan for about 5 minutes, and then remove to a cooling rack.
\nMakes about 12 – 15 muffins (I made 15:) <\/p>\n","protected":false},"excerpt":{"rendered":"
(My daughter made these the other day and they were really delicious) 2 cups chopped, fresh or frozen rhubarb 1 egg 1 cup milk 1 tsp. lemon juice 1\/2 cup vegetable oil 2 1\/2 whole wheat flour 2 cups brown … Continue reading