Get ready to transform your morning routine with these irresistible Rhubarb Oat Bran Muffins that are not just delicious, but packed with nutritious goodness! Imagine biting into a moist, tender muffin bursting with tangy rhubarb and hearty oat bran – a perfect balance of sweet and tart that will make your taste buds dance. Whether you're a health-conscious foodie or just looking for a scrumptious breakfast option, these muffins are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup oat bran
- 1 cup all-purpose flour
- 1 cup chopped rhubarb
- 1/2 cup brown sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with cooking spray to prevent the muffins from sticking.
- In a large mixing bowl, combine the oat bran, all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well blended.
- In a separate bowl, whisk together the brown sugar, milk, vegetable oil, and the large egg until the mixture is smooth and the sugar is mostly dissolved.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the chopped rhubarb gently into the batter until evenly distributed.
- Using a spoon or an ice cream scoop, divide the muffin batter evenly among the 12 muffin cups, filling each cup about 2/3 full.
- Bake in the preheated oven for 20 to 25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your freshly baked rhubarb oat bran muffins warm or at room temperature! They can be stored in an airtight container for a few days or frozen for longer storage.
Tips
- Fresh is Best: Use fresh, crisp rhubarb for the most vibrant flavor and texture. If using frozen rhubarb, pat it dry to prevent excess moisture in your muffins.
- Don't Overmix: The secret to tender muffins is minimal mixing. Stop stirring as soon as the ingredients are just combined – a few lumps are perfectly fine!
- Customize Your Muffins: Feel free to add a sprinkle of cinnamon or swap brown sugar for honey for a different flavor profile.
- Storage Hack: These muffins freeze beautifully! Wrap individual muffins in plastic wrap and store in a freezer bag for up to 3 months.
- Rhubarb Tip: If you find rhubarb too tart, you can toss the chopped pieces in a little extra sugar before adding to the batter to balance the flavor.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 32g
Protein: 5g
Fat: 9g
Saturated Fat: g
Cholesterol: 25mg
