Sunday, June 26, 2011

Rhubarb Pecan Muffins

2 cups all-purpose flour
¾ cup sugar
1 ½ tsp. baking powder
½ tsp. baking soda
1 tsp. salt (I cut this in half)
¾ cup chopped pecans
1 egg
¼ cup vegetable oil
2 tsp. grated orange peel
¾ cup orange juice
1 ¼ cup finely chopped fresh rhubarb

In large bowl combine flour, sugar, baking powder, baking soda, salt and nuts
In a medium bowl, beat egg. Add oil, orange peel and juice. Add to flour all at once and stir just until batter is moist. Stir in rhubarb. Lightly grease 12 large muffin cups and fill three-quarters full.
Bake at 350F 25 to 30 minutes.

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