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Rhubarb Pecan Muffins

Wanda Thompson
Emily Thompson

  • 2 cups flour
  • ¾ cup sugar
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt

  • ¾ cup chopped pecans

  • 1 large egg

  • ¼ cup oil
  • 2 tsp grated orange peel
  • ¾ cup orange juice
  • 1 ¼ cups finely chopped fresh rhubarb

In a large bowl, combine flour, sugar, baking powder, baking soda, salt and pecans. In a medium bowl, beat egg. Add oil, orange peel and juice. Add to flour mixture all at once and stir until batter is moistened. Stir in rhubarb. Grease 12 to 14 muffin cups and fill ¾ full. Bake at 350°F for 20 to 25 minutes. Scrumptious!