Sunday, July 12, 2015

Rhubarb Oat Bran Breakfast Muffins

Rhubarb is in our midst again - this time of year everyone is harvesting these lovely stalks of red and green. This is a simple breakfast muffin recipe with a nice citrus essence that goes really well with rhubarb. The nuts, oat bran and hemp seeds give it a super satisfying texture. Lots of flavor but not very sweet. I made these for a friend and she added a dollop of rhubarb strawberry jam she had made and said it was delicious. Also these are nice served warm out of the oven with a bit of butter on them - perfect with your morning coffee or tea. ~Patti
1-1/2 cups AP flour
1/2 cup oat bran
3/4 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
2 eggs
1/4 cup veggie oil
1 cup whole milk
1 cup rhubarb, cleaned and medium diced
1/2 cup chopped nuts (baker's choice; I used almonds and walnuts)
3 tablespoons raw hemp seeds
Zest from 1 orange (@2-3 teaspoons)

 Harvest rhubarb :)

Clean and chop rhubarb, always make sure to trim away all portion of the leaves (poisonous). Zest the orange. Set aside.

Put all dry ingredients in a medium sized bowl. Whisk together and set aside.

In another bowl, whisk together milk, eggs and oil.

Add egg mixture to dry ingredients. Using wooden spoon, mix until all ingredients are incorporated.

Add chopped rhubarb, nuts and orange zest. Stir gently just until combined - do not over mix.

Spoon batter into muffin cups - if you are out of paper cups or you just want to try something different, parchment paper makes a really neat substitute. Just cut twelve 5" x 5" squares and press into muffin tin cups. Super cute. You don't even need to spray with non-stick!

Bake at 375 degrees for about 20 minutes until slightly golden. Remove from pan, and cool on wire rack a few minutes before digging in.

These are the hemp seeds I use - they can be found at many supermarkets as well as Costco. They have lots of nutritional benefits (although this serving is being distributed though 12 muffins) but they are also tasty - a little sweet and nutty and add some moistness to the muffin.

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