Rhubarb Oat Bran Muffins

Name: Rhubarb Oat Bran Muffins Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 24
Ingredients: 2 C gluten free flour; 2 C Quaker Oat Bran hot cereal; 3/4 C brown sugar (optional); 2 T baking powder; 2 t cinnamon; 1 t salt; 1/2 t vanilla powder (optional); 1.5 C Rice Dream; 6 medium eggs; 4 T walnut oil; 1 T vanilla extract; 1/3 C molasses; 1-2 C diced rhubarb

(1)

Minutes to Prepare: 25
Minutes to Cook: 25

Number of Servings: 24

Ingredients

2 C gluten free flour2 C Quaker Oat Bran hot cereal3/4 C brown sugar (optional)2 T baking powder2 t cinnamon1 t salt1/2 t vanilla powder (optional)1.5 C Rice Dream6 medium eggs4 T walnut oil1 T vanilla extract1/3 C molasses1-2 C diced rhubarb

Directions

Preheat oven to 425F. In large bowl blend the liquid ingredients. Stir together the powdered ingredients and add to the liquid. Batter will be thick. Spoon into paper lined muffin cups. Bake 15-25 minutes, depending on size of muffins.

Serving Size:�Makes 1,550 grams cooked: 24 small muffins (65 gram each) or 12 large (130 g)

Number of Servings: 24

Recipe submitted by SparkPeople user KAT7777.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 148.8
Total Fat: 4.5 g
Cholesterol: 52.9 mg
Sodium: 251.9 mg
Total Carbs: 26.9 g
Dietary Fiber: 2.2 g
Protein: 3.9 g

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Member Reviews

CD12364805
I made this recipe - it was RUNNY, I think 6 eggs is way too much, similar recipes have 1 or 2 eggs, I threw most of it away. - 5/2/12

Reply from KAT7777 (5/2/12)
How disappointing! You have my sympathy. I tried the recipe and it worked for me. Ideas: the Quaker Oat Bran is not the same as Quaker Instant Oatmeal; Eggs used 1.25 Cups; GF Flour used is a mix of equal parts: Millet Flour, Amaranth Flour, and Bette Hagman's GF Mix (see The Gluten Free Gourmet).