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Prep Time:20 minsAdditional Time:25 minsTotal Time:45 minsServings:12Yield:12 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:25 minsTotal Time:45 minsServings:12Yield:12 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsNonstick cooking spray1 ¾cupsregular rolled oats¾cupwhole-wheat pastry flour or whole-wheat flour½cupall-purpose flour½cuppacked brown sugar (see Tip)1teaspoonbaking powder½teaspoonbaking soda¼teaspoonsalt¾cupbuttermilk½cuprefrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten2tablespoonscanola oil1teaspoonvanilla1cupfinely chopped rhubarb1tablespoonpacked brown sugar (see Tip)½teaspoonground cinnamon¼cupchopped walnuts
Cook Mode(Keep screen awake)
Ingredients
Nonstick cooking spray
1 ¾cupsregular rolled oats
¾cupwhole-wheat pastry flour or whole-wheat flour
½cupall-purpose flour
½cuppacked brown sugar (see Tip)
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
¾cupbuttermilk
½cuprefrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
2tablespoonscanola oil
1teaspoonvanilla
1cupfinely chopped rhubarb
1tablespoonpacked brown sugar (see Tip)
½teaspoonground cinnamon
¼cupchopped walnuts
Directions
Preheat oven to 350 degrees F. Line twelve 2 1/2-inch muffin cups with paper bake cups; coat paper cups with cooking spray. 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. Stir in another 3/4 cup of the oats, whole-wheat flour, all-purpose flour, brown sugar, baking powder, baking soda and salt. Make a well in center of flour mixture.
In a medium bowl combine buttermilk, eggs, oil and vanilla. Stir in rhubarb. Add rhubarb mixture all at once to flour mixture; stir just until moistened (batter should be slightly lumpy). 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. Serve warm.
Tips
We do not recommend using a sugar substitute in the streusel topping.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)181Calories5gFat30gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
