Rhubarb-Pecan Muffins
Yield
12 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ¾ | cup |
sugar
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| ¾ | cup |
pecans
chopped |
|
| 1 | each |
eggs
|
|
| ¼ | cup |
vegetable oil
|
|
| 2 | teaspoons |
orange zest
grated |
|
| ¾ | cup |
orange juice
|
|
| 1 ¼ | cups |
rhubarb
fresh, fine chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 177 | ml |
sugar
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 177 | ml |
pecans
chopped |
|
| 1 | each |
eggs
|
|
| 59 | ml |
vegetable oil
|
|
| 1E+1 | ml |
orange zest
grated |
|
| 177 | ml |
orange juice
|
|
| 296 | ml |
rhubarb
fresh, fine chopped |
*
|
Directions
Combine all dry ingredients.
Beat egg and oil; add orange juice.
Add to flour mix.
Add rhubarb.
Bake 350℉ (180℃) 25 to 30 min.
