Prize-Winning Rhubarb-Pecan Muffins

If you’re looking for a muffin that offers tang, crunch, and universal appeal, you’ve come to the right place! These muffins contain very little fat, drawing their deliciously moist flavor from the orange juice and rhubarb in this recipe. The taste is outstanding - most definitely worthy of the recipe’s name! 

Prize-Winning Rhubarb-Pecan Muffins:

2 c. all-purpose flour

¾ c. granulated sugar

1-½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

¾ c. coarsely chopped pecans

1 large egg

¼ c. canola oil

2 tsp. grated orange zest

¾ c. orange juice

1-¼ c. finely chopped fresh rhubarb (or very well-drained, thawed rhubarb)

Preheat oven to 350 deg. F. In large bowl, combine flour, sugar, baking powder, baking soda, salt, and pecans, stirring just to combine. Set aside. To medium bowl, add egg, oil, zest, and juice, beating well. Add all at once to dry mixture, combining just until batter is moist. Stir in rhubarb. Spoon into ungreased muffin pan liners, filling ⅔ full. Bake 25-to-30 min. Yields 18 standard-sized muffins.

I used my mini-prep ...

... to chop the pecans quickly. Work in small batches.

Combine dry ingredients in large bowl.

Don’t forget a pinch of salt!

Stir in pecans; set aside.

In medium bowl, beat egg, zest, oil, and juice.

Add wet ingredients to dry, all at once.

Stir just until moist.

Add finely chopped rhubarb.

Stir rhubarb for even distribution.

Fill pan liners 2/3 full. 

This ancient pan isn’t dirty - it’s just been well-used!

It doesn’t take long to produce a lovely basket of muffins!

P.S.: This one’s mine!