Orange Rhubarb MuffinsPrep: 20 min Cook: 30 min Servings: 12by Robyn Savoie381 recipes>
Sweet-Tangy...what a combination. I tried something one day, changed out the orange juice/zest with grapefruit instead...Wow.
- 2 Cups All Purpose Flour
- 3/4 Cup Granulated Sugar
- 1 1/2 Tsp. Baking Powder
- 1/2 Tsp. Baking Soda
- 1 Tsp. Salt
- 3/4 Cup Toasted Pecans, Chopped
- 1 Large Egg
- 1/4 Cup Vegetable Oil
- 2 Tsp. Fresh Orange Zest
- 3/4 Cup Fresh Orange Juice
- 1 1/4 Cup Fresh or Frozen Rhubarb, Diced
Directions1.Preheat oven to 350°F. Spray a muffin tin with non-stick cooking pray or line it tin with parchment paper cups. I prefer the parchment paper cups over traditional ones.2.Combine the flour, sugar, baking powder, baking soda and salt. Beat egg and oil together until well mixed; add orange juice.3.Pour egg mixture into dry ingredients. Mix until just combined. Gently fold in rhubarb and nuts.4.Bake at 350°F for 25 - 30 minutes. Cool 10 minutes in tin; remove and serve warm or cool completely.Cook's Tip:1.If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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