Rhubarb, Honey & Orange Oatmeal Morning Muffins

Light, healthy, moist and delicious, these Rhubarb, Honey & Orange Oatmeal Muffins take full advantage of the abundance of rhubarb in the markets these days. Made with buttermilk, oats, whole wheat flour, cinnamon, orange zest and sweetened with honey and brown sugar, these muffins are fabulous fresh out of the oven for breakfast especially when served alongside a heaping bowl of Rhubarb Compote or slathered with sweet Cinnamon-Orange Honey Butter.




Rhubarb, Honey & Orange Oatmeal Muffins 
Makes 12 muffins

1 cup large-flake rolled oats
1 cup buttermilk
1 cup whole wheat flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/3 cup liquid honey
2 tsp orange zest
1/3 cup vegetable oil
1/4 cup packed brown sugar
1 large egg
1 1/2 cup rhubarb, diced into 1/4-inch pieces


Line muffin cups with paper liners or grease with some butter or vegetable oil, then set aside. In large bowl, stir together the oats and buttermilk and let stand for 15 minutes. Meanwhile, in separate large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Add the honey, oil, orange zest, sugar and egg to the buttermilk mixture, then pour into the flour mixture, stirring just until the dry ingredients are moistened. Then add the rhubarb. Divide the dough among the prepared cups. Bake in centre of 375°F oven until the tops are firm to the touch, about 25-30 minutes depending on the size of the muffins. Let cool in the pan for about 5 minutes, then transfer the muffins to a wire rack. Serve warm or at room temperature with Cinnamon-Orange Honey Butter or Rhubarb Compote.



Cinnamon-Orange Honey Butter
Makes 3/4 cup

1/2 cup butter, softened
1/4 cup honey
1 tsp grated orange peel
1/2 tsp ground cinnamon

In a small bowl, combine all of the ingredients. Serve with the Rhubarb, Honey & Orange Oatmeal Muffins.



Rhubarb Compote
Makes 3 cups

6 cups fresh chopped rhubarb, washed
1/2 cup fresh orange juice
1/2 cup maple sugar or brown sugar

Combine all ingredients in a medium heavy-bottomed saucepan. Bring to a boil over medium heat, stirring occasionally. Cover and simmer gently until the rhubarb starts to soften, about five minutes. Uncover and continue to cook another five minutes, then remove from the heat and allow the mixture to cool.