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Rhubarb Pecan Muffins |
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Serves: 12
Print this Recipe
Mary Kubik, Lethbridge, Alberta
2 cups all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped pecans
1 egg
1/4 cup vegetable oil
2 teaspoons grated orange peel
3/4 cup orange juice
1-1/4 cups finely chopped rhubarb
In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt and nuts. In another bowl, combine egg, oil, orange peel and orange juice. Add to dry ingredients all at once and stir just until moistened. Stir in rhubarb. Fill 12 lightly greased muffin cups almost to the top. Bake at 375° for 25-30 minutes.
© Copyright Reiman Publications, 1993-1997
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