Rhubarb Pecan Muffins Recipe

Rhubarb Pecan Muffins Recipe photo by Taste of Home

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I usually make these for breakfast and as a coffee-time snack. I also like using my rhubarb for pies and sauces. My husband and I—we have five children and eight grandchildren—are retired after 50 years of farming. We live simply, relying on our garden. I must be working...we're in our 70's

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Rhubarb Pecan Muffins Recipe

Prep: 15 min. Bake: 25 min.

Yield: 12 Servings

15 25 40

Ingredients

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

Directions

In a large 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 or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 232 calories, 11 g fat (1 g saturated fat), 18 mg cholesterol, 305 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Rhubarb Pecan Muffins in Country Woman March/April 1993, p33

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas