The muffins came out super moist, soft in the inside, and golden-brown on the outside, they looked so inviting. Chunks of pink rhubarb and yellow apricots were in every bite. Great for breakfast, snack or any time during the day.
or 1 large egg
or low fat
chopped fresh or frozen, thawed and drained well
Preheat oven to 400℉ (200℃).
Spray bottoms of 12 muffin pan cups with vegetable cooking spray or line with paper baking cups.
In medium-sized bowl beat egg whites with fork; stir in milk and oil.
Add remaining ingredients except rhubarb, mixing just until flour is moistened (batter will be lumpy). Fold in rhubarb.
Divide batter among prepared muffin cups, filling to top.
Bake 20 to 25 minutes, or until golden brown.
Immediately remove muffins from pan; cool on wire racks.
Note: If you don't have oat flour, grind 2 cups of rolled or quick-cooking oats in a food processer until finely ground.