These are really good, the tangy orange flavored batter goes really well with the rhubarb. I freeze rhubarb, finely chopped so I can make these in the winter, and have a taste of spring in no time at all.

Rhubarb Pecan Muffins

Joan Donogh
Orange muffins with rhubarb and pecans.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Breakfast
Cuisine American
Servings 12 muffins

Ingredients
  

  • 2 cups flour
  • 3/4 cup white 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 melted butter
  • 3/4 cup orange juice
  • 1 1/4 cups finely chopped rhubarb

Instructions
 

  • In a medium bowl combine flour, sugar, baking powder, baking soda, salt and pecans.
  • In another bowl beat egg, stir in butter and orange juice.
  • Make well in the dry ingredients, add the egg mixture all at once and stir until just combined. Stir in the rhubarb.
  • Spoon into greased or paper lined muffin tins and bake at 375 degrees F. for 25 to 30 minutes.

 

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