Rhubarb muffins

In a bowl, combine the flour, oats, brown sugar and baking soda.

Add the rhubarb and the grated orange rind. Mix well.

In another bowl, whip together the oil, orange juice and egg.

Add this mixture to the oats and flour mixture and stir just until moistened.

Pour the dough in the muffin pan.


In a small bowl, combine the oats, brown sugar, walnuts, butter, cinnamon and ginger.

Sprinkle over the muffins and cook in a preheat oven at 200°C (400°F) for 18 minutes or until the muffins are golden and keep their shape after a slight finger pressure.

Let cool on a cooling rack.

Yield: 18 to 20 muffins.


250 ml of flour

180 ml of quick-cooking oats

125 ml of brown sugar

10 ml of baking powder

2.5 ml of baking soda

1 ml of salt

1 ml of nutmeg

250 ml of rhubarb, diced

5 ml of grated orange rind

80 ml of vegetable oil

80 ml of orange juice

1 egg

60 ml of quick-cooking oats

60 ml of brown sugar, packed

30 ml of walnuts, chopped

30 ml of butter

2.5 ml of baking powder

1 pinch of cinnamon

1 pinch of ginger