Rhubarb-Pecan Muffins

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 12
  • Ingredients

  • 2cupsflour
  • 3/4 cupsugar
  • 1 1/2 teaspoonsbaking powder
  • 1/2 teaspoonbaking soda
  • 1teaspoonsalt
  • 3/4 cuppecans, Chopped
  • 1largeegg
  • 1/4 cupvegetable oil
  • 2teaspoonsorange rind, Grated
  • 3/4 cuporange juice
  • 1 1/4 cupsrhubarb, fresh fine chopped
  • Directions

  • Combine all dry ingredients.
  • Beat egg and oil; add orange juice.
  • Add to flour mix.
  • Add rhubarb.
  • Bake 350F 25-30 min.
  • Reviews

  • “Lovely muffins – the orange adds such a refreshing taste! Thank you for sharing!”

  • “These muffins were a good change from the typical blueberry or banana-type muffins. They tasted great!!! I served them to company and we all LOVED them.”

  • “I used an egg replacer and it turned out great. I didn’t have one, but they were inhaled.”

  • “I found this recipe in our local paper.They turned out wonderful!I would do this recipe again”

  • “We made two batches.One with 1/2 cup sugar and another with 1/2 cup splenda (sami is a splenda freak).The first (sugar) batch was quite good and plenty sweet even with the reduced sugar but we’d probably add more rhubarb next time. The second (splenda) batch came out gooey and didn’t rise very much. If you’re experienced at baking with splenda you could probably figure a way to fix that.Chopping the nuts and peeling and chopping the rhubarb took some time.If you had those ingredientsready and in the freezer you could make these in a hurry.”

  • “I reduced the amount of sugar to 1/2 a cup, so they were a little on the tart side. However the pecans added a lovely flavour to the rhubarb. Will make again with proper amount of sugar. Very tasty, indeed!”

  • “Great muffins. We have made them with frozen rhubarb and have made them a few times now.”

  • “This is a great recipe. It make a lot and you have to havwe a large family to eat them all before they don’t taste as good. I would suggest making a half batch. I am entering this recipe for 4-H and I am sure it will do well”

  • “Simple to make, simply divine to eat!!”

  • “Excellent! One of the best muffin recipes I’ve made in awhile.Deb Emery, Calgary, Alberta”

  • “I was going to post this recipe and I find it’s here already.I have made these several times and they are very tasty and a nice way to use fresh spring rhubarb. I have also used frozen rhubarb and they are just as good.”

  • “I had rhubarb leftovers so I wanted to use it.I find this recipe and I am glad that I did it.Was great!I got 12 beautiful and tasty muffins!You schould try this recipe too!”

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