• Ingredients
  • 2 cups buttermilk
  • 1 cup oats
  • 3 cups flour
  • 1 cup sugar
  • 1 tsp. salt
  • 2 Tbsp. baking powder
  • 4 large eggs
  • 2 tsp. vanilla
  • 1 tsp. orange zest (optional)
  • 2/3 cups vegetable oil
  • 2 cups chopped rhubarb
  • 2 Tbsp. more sugar for sprinkling

Preheat oven to 400 degrees F. Line 30 muffin cups with paper, or spray them with non-stick spray.

In a medium bowl stir together buttermilk and oats. Set aside.

In a large bowl, stir together flour, sugar, salt, and baking powder until well combined. Set aside.

Into the buttermilk and oats bowl, stir in eggs, vanilla, orange zest (if used), and oil. Mix until well combined.

Stir the buttermilk mixture into the flour mixture until just combined. Stir in the rhubarb.

Dollop the batter into the muffin cups and sprinkle with sugar.

Bake at 400 degrees for 15-20 minutes. Muffins should bounce back when gently pressed. Remove from oven. Serve warm or at room temperature.

NOTES: I freeze these in bags for my husband who eats them frequently. They are based upon a recipe found at newbieinthekitchen.