Rhubarb and Oat Muffins

Rhubarb and Oat Muffins

Makes 1 dozen

Chunks of fresh rhubarb, rolled oats and sunflower seeds are folded into the creamy batter for these snack muffins. Gluten free and lightly sweet, they’re a hit with adults and kids alike.

Ingredients: 
  • Canola spray oil
  • 1 cup lowfat buttermilk
  • 3/4 cup sugar
  • 6 tablespoons unsalted butter, melted and cooled slightly
  • 2 eggs, separated and divided
  • 2 cups gluten-free oat flour
  • 1 cup gluten-free rolled oats
  • 1/2 cup raw, unsalted sunflower seeds
  • 2 teaspoons baking soda
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cup (1/4-inch) chunks rhubarb (about 7 ounces)
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Method: 

Preheat the oven to 350°F. Spray a 12-muffin tin with oil. (Batter will reach the top of the muffin tin. If your tin runs on the small side, make 16 muffins instead.) 

In a large bowl, whisk together buttermilk, sugar, butter and egg yolks until well combined. In a second bowl, whisk together flour, oats, sunflower seeds, baking soda and salt, and then stir into buttermilk mixture, just until combined. Stir in rhubarb.

In a clean, large bowl, whisk egg whites until stiff peaks form. Gently fold whites into batter and then spoon evenly into the muffin tins. Bake until puffed and golden brown, 25 to 30 minutes. Serve warm or at room temperature.

Nutritional Info: 
Per Serving:Serving size: 1 muffin, 240 calories (100 from fat), 11g total fat, 5g saturated fat, 45mg cholesterol, 290mg sodium, 31g carbohydrate (3g dietary fiber, 14g sugar), 6g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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