Rhubarb Oatmeal Muffins - cooking recipe

Ingredients

1 1/4 cups quick-cooking oatmeal
1 1/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup brown sugar
1 cup sour cream
1 egg
1/2 cup oil
1 teaspoon vanilla
2 cups rhubarb, chopped
2 tablespoons turbinado sugar

Preparation

Preheat the oven to 375 degrees F.
Mix the oatmeal, flour, salt, baking powder, cinnamon, and nutmeg well in a large bowl.
Mix the brown sugar, sour cream, egg, oil, and vanilla well in a medium bowl.
Pour the wet into the dry and fold until about halfway mixed.
Add the rhubarb and fold until just combined.
Portion into a greased muffin tin and sprinkle the tops with the sugar.
Bake for about 20 minutes.
Cool in the pans for 10 minutes before removing to a wire rack.