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BREAD
RECIPE:
Rhubarb Oatmeal Muffins
1-cup flour
3/4-cup quick-cooking oats
1/2-cup packed brown sugar
2-tsps baking powder
1/2-tsp baking soda
1/4-tsp salt
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
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