Rhubarb Oatmeal Muffins

[CeliacMom2008]

I found this recipe online and adapted it to be gluten free. They were DELICIOUS! If you're looking for something easy to do with that overflowing rhubarb, you might want to give this a try. Or if you haven't tried rhubarb before, give these a whirl. NOTE for those unfamiliar with rhubarb: It is VERY high fiber. So don't gorge yourself on it unless you like hanging out in your bathroom...

Original GLUTEN Rhubarb Oatmeal Muffins

1-cup flour

2-tsps baking powder

1/2-tsp baking soda

1/4-tsp salt

3/4-cup quick-cooking oats

1/2-cup packed brown sugar

1/4-tsp ground nutmeg

1-egg

1/3-cup vegetable oil

1/3-cup orange juice or white grape juice

1-tsp grated orange peel

1-cup diced fresh or frozen rhubarb, thawed and drained

Topping

1/4-cup quick-cooking oats

1/4-cup packed brown sugar

2-tbsps chopped pecans

2-tbsp butter or margarine, softened

1/8-tsp ground ginger

1/8-tsp ground cinnamon

In a mixing bowl, combine the first seven ingredients; set aside

In another bowl, combine egg, oil, orange juice and peel

Stir into dry ingredients just until moistened

Fold in rhubarb

Fill greased or paper-lined muffin cups 2/3 full

Combine topping ingredients; sprinkle over tops

Bake at 350*F for 18-20 minutes or until muffins test done

Cool 5 minutes; remove from pan to a wire rack

Gluten Free Rhubarb Oatmeal Muffins

1-cup Pamela's Pancake & Baking Mix

3/4-cup quick-cooking oats

1/2-cup packed brown sugar

1/4-tsp ground nutmeg

1-egg

1/3-cup vegetable oil

1/3-cup orange juice or white grape juice

1-tsp grated orange peel

1-cup diced fresh or frozen rhubarb, thawed and drained

Topping

1/4-cup quick-cooking oats

1/4-cup packed brown sugar

2-tbsps chopped pecans

2-tbsp butter or margarine, softened

1/8-tsp ground ginger

1/8-tsp ground cinnamon

In a mixing bowl, combine the first seven ingredients; set aside

In another bowl, combine egg, oil, orange juice and peel

Stir into dry ingredients just until moistened

Fold in rhubarb

Fill greased or paper-lined muffin cups 2/3 full

Combine topping ingredients; sprinkle over tops

Bake at 350*F for 18-20 minutes or until muffins test done

Cool 5 minutes; remove from pan to a wire rack

I had never tried just subbing out the flour and other ingredients like that. I usually stick with gluten free recipes. This worked out really well. They were a little "fall aparty" (not crumbly - crumbly makes me think dry), but I think that's for the soft gooey rhubarb.

They tasted delicious!