Our rhubarb flourished a bit early this year due to our lovely April weather. Maybe it was Global Warming. Or, maybe Mother Nature took pity on us northerners. Either way, we had the opportunity to begin eating rhubarb with wild abandon a whole month earlier than usual. No one is complaining.
Rhubarb Oat Muffins with a Tart Rhubarb Glaze
For the muffins:
- 1 1/2 cups all-purpose flour
- 1 cup whole oats
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup white sugar
- 3/4 cup milk
- 1/2 cup oil
- 1 egg
- 2 cups diced rhubarb
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
Preheat oven to 400 degrees F
In a large bowl, sift together the flour, baking powder, spices, and salt. In a separate bowl, cream together sugar, egg, oil, oats, and milk. Let wet mixture stand for two minutes while the oats absorb a bit of the milk. Stir the flour mixture into the wet mixture. Fold in the rhubarb. Pour batter into prepared muffin pans. (Either paper liners or greased pan cups.) Bake in preheated oven for 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Makes 12.
Glaze
3/4 cup powdered sugar
1/4 cup rhubarb diced
Mix all glaze ingredients in a blender or bullet. Puree. Leave a few tiny chunks. Drizzle over tops of muffins after muffins are cool. Depending on how red your rhubarb was, your glaze may be green, pink, or brown.
I originally tried to get on the bandwagon of everyone skipping oil in their muffins and going low fat, but I just could not get them to turn out. they were like sawdust with every tweak and would get stuck in the liners. I am not sure the small calorie reduction is worth it.
