Rhubarb Pecan Muffin
Originally uploaded by watchjennybake.
The question always is, what can I do with rhubarb that I haven't already done? I was scouring through my tourist cookbook collection the other day (some people buy magnets, some buy shot glasses, I buy cookbooks!) for an oven-baked french toast recipe, and found that all the cookbooks from Black Hills, South Dakota, had multiple recipes for rhubarb muffins. I picked this one because it didn't have buttermilk like all the rest.
Rhubarb Pecan Muffins
from Black Hills Rosemalers Recipes, recipe credited to Jo Hoar and Engie Overweg
2 cups all purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup chopped pecans
1/4 cup vegetable oil
2 tsp grated orange peel
1 1/4 cups finely chopped rhubarb
3/4 cup orange juice
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 F. for 25-30 minutes.
The only change I made was to substitute brown sugar for the white, since I was out. They were delicious!
Categories: Muffins, Pecans, Rhubarb
Mmmmmm, this looks SO tasty! I love rhubarb, and it sounds great in a muffin.
Sounds so good and I never really know what to do with Rhubarb.
I made something else with rhubarb this week, Joyce - come back and see. :)
OK, I made these yesterday and doubled the recipe. They didn't have nearly enough rhubarb for my taste, so next time I will up it. I think it's because I was using rhubarb I had frozen from last spring (yeah, I didn't bake as much this winter as I'd planned) and so when I measured them there were some ice crystals adding to the count. Next time I'll thaw and then measure! They are still yummy though!
Can't wait to get my hands on some rhubarb. They just showed up around here :)
Post a Comment