Rhubarb-Pecan Muffins | Midwest Living
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Rhubarb-Pecan Muffins

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Rhubarb-Pecan Muffins

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  • Yield: 16 muffins
  • Prep 20 mins
  • Bake 20 mins

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Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup chopped pecans
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1/4 cup cooking oil
  • 2 teaspoons finely shredded orange peel
  • 3/4 cup orange juice
  • 1 1/4 cups finely chopped rhubarb
  • 1/4 cup sugar

Directions

  1. In a large bowl, combine flour, the 3/4 cup sugar, the pecans, baking powder, salt, and baking soda.
  2. In another bowl, beat together egg, orange peel, orange juice, and cooking oil. Stir in rhubarb. Make a well in the center of the flour mixture. Pour in the rhubarb mixture all at once. Stir until just moistened (batter should be lumpy).
  3. Line muffin cups with paper bake cups. Fill 2/3 full. Sprinkle with the 1/4 cup sugar.
  4. Bake in a 400 degree F. oven for about 20 minutes or until golden. Remove from pans; serve warm.

Nutrition Facts

(Rhubarb-Pecan Muffins)

carb. (g) 26, vit. A (RE) 10, sodium (mg) 227, calcium (mg) 40, fiber (g) 1, pro. (g) 3, cal. (kcal) 180, sat. fat (g) 1, iron (mg) 1, vit. C (mg) 7, Fat, total (g) 8, chol. (mg) 13

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