RHUBARB PECAN MUFFINS
I usually make these for breakfast and as a coffee-time snack. I also like using my rhubarb for pies and sauces. My husband and I-we have five children and eight grandchildren-are retired after 50 years of farming. We live simply, relying on our garden. I must be working...we're in our 70's
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt and nuts. In another bowl, combine egg, oil, orange zest 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° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 232 calories, Fat 11g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 305mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
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Josiah Garcia
j-garcia@gmail.comThese muffins are the perfect combination of sweet and tart. They're a new favorite in my house!
Christian Lindstrom
lindstrom28@gmail.comI'm allergic to pecans. Do you think I could substitute walnuts instead?
Uniq Bahadur
uniq_bahadur@hotmail.comI made these muffins for my family and they loved them! The muffins were gone in no time.
Priscilla Mulongo
mpriscilla36@hotmail.comThese muffins were a bit too dry for my taste. I think I'll add some extra butter next time.
Xbracelet. clxbX
x.clxbx@yahoo.comI'm not a baker, but these muffins were so easy to make. I'm definitely going to try more of your recipes.
Onyedikachi Mandela
m31@yahoo.comThese muffins are a great grab-and-go breakfast or snack. They're also perfect for packing in lunches.
Malik Rasheed
rasheed-m53@gmail.comI added a streusel topping to these muffins and they were amazing! The streusel added a nice crunchy texture and extra flavor.
Shaikh Ehtesham
e14@yahoo.comThese muffins are the perfect way to use up leftover rhubarb. They're delicious and easy to make.
moon baloch
balochm@gmail.comMy muffins didn't rise very much. I think I might have overmixed the batter.
Goodness Isiguzor
isiguzorg85@hotmail.co.ukThese muffins are easy to make and they're always a crowd-pleaser. I love that I can use fresh or frozen rhubarb.
Mwanakombo Mbwana
mwanakombo91@gmail.comI'm not a big fan of rhubarb, but I loved these muffins! The sweetness of the muffins balanced out the tartness of the rhubarb perfectly.
Hollylynn Kress
kress@gmail.comI made these muffins gluten-free by using almond flour and they turned out great! They're a delicious and healthy snack.
Zachary Berger
zacharyberger@yahoo.comThese muffins are so moist and flavorful. The pecans add a nice crunch and the rhubarb gives them a tart kick.
Michael Bilodeau
mb40@yahoo.comI followed the recipe exactly and the muffins turned out dry and crumbly. Not sure what went wrong.
Araya
araya@hotmail.comThese muffins were a hit at my brunch party! Everyone loved the unique flavor and they were gone in minutes.
Dotch Renee
r16@gmail.comThe muffins were a bit too sweet for my taste, but overall they were still good.
Saru Bist
b.saru@gmail.comI've never baked with rhubarb before, but these muffins were so easy to make and they turned out so delicious. Definitely a new favorite!
J K
j_k85@aol.comThese muffins turned out amazing! The combination of rhubarb and pecans is a perfect balance of sweet and tart.