I adapted this recipe from an older one with no oatmeal and way more sugar; I find it sweet enough like this and the oatmeal and buttermilk get so creamy that they form the perfect base for the tangy rhubarb flavour that really comes through in this recipe. slightly crunchy millet and nuts are a lovely addition and I sometimes add coconut as well. I make these all the time for a no-fail breakfast muffin.
mix wet ingredients very well
lightly fold in dry ingredients till just barely mixed
place in muffin pans
bake at 350 for 20 mins
can also be made as a loaf; increase cooking time
be careful not to get long rhubarb fibers in the mix as they will not soften in the muffin. Slice really thin if using raw rhubarb. Works really well if you stew the rhubarb in just a bit of water enough to soften first. Also works really well for frozen rhubarb -- slice it thin and freeze raw in 2 c packs; thaw the rhubarb and pour off the juice to drink with ginger ale (so the muffins won't be too soggy -- or use in the muffins but reduce the buttermilk accordingly)
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|Serving Size: 1 Serving (144g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 229 (54%)|
|Amt Per Serving||% DV|
|Total Fat 25.5g||34 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 57.8mg||18 %|
|Sodium 166.3mg||6 %|
|Potassium 268.3mg||7 %|
|Total Carbohydrate 45.5g||13 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 42.7g|
|Protein 6.1g||9 %|
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Calories per serving: 426
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