Signs of Spring - Rhubarb Pecan Muffins

Rhubarb Pecan Muffin
Originally uploaded by watchjennybake.

Seeing the first rhubarb of the season always makes me a bit giddy - spring! It is here! Soon to follow are the strawberries and peaches and apples, oh my.

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 egg
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!

Welcome spring!

Categories: Muffins, Pecans, Rhubarb