Rhubarb Oat Bran Muffins
Prep Time: 15 minutes
Bake Time: 20 minutes
1 1/2 cups AP flour
1/2 cup oat bran
3/4 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
1/4 cup veggie oil
1 cup whole milk
1 cup rhubarb, cleaned and medium dice (do not use any portion of the leaves)
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)
Preheat oven to 375*
Place 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 a wooden spoon, mix gently until all ingredients are incorporated.
Add chopped rhubarb, nuts and orange zest. Stir just until combined – do not over mix.
Spoon batter into paper muffin cups or light greased muffin tins – fill cups about 3/4 full.
Bake about 20 minutes until slightly golden. Remove from pan and cool on wire rack a few minutes before digging in.
Out of paper baking cups? Want to try something different? Just cut twelve 5″x5″ squares or parchment paper and press into muffin tins. Super cute and you don’t even need to spray with non-stick!