Saturday, September 20, 2008

Orange Rhubarb Muffins


2 c. flour
3/4 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
3/4 c. chopped pecans
1 egg
1/4 c. vegetable oil
2 tsp. grated orange zest
3/4 c. orange juice
1 1/4 c. finely chopped rhubarb

1- In a bowl combine flour, sugar, baking powder, baking soda, salt, pecans.
2-In another bowl beat egg, add oil, orange zest, and orange juice. Add to flour mixture; stir just until moist and blended. Add rhubarb.
3- Spoon batter into greased muffin tins, filling to top. Bake in preheated oven for 25-30 minutes. (my oven bakes it in 20). So watch them. At 350 degrees. yeilds 12

10 comments:

  1. The combination of rhubarb and orange sounds great...on my "must try"list.

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  2. Rhubarb, orange zest and pecans..how good is that! I love this recipe..thanks Charlotte.

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  3. oh .. . .spring. . where art thou? I'll be coming back for this one when the rhubarb makes its appearance maybe. . ..late February. .

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  4. Yes, a good one to come back to next spring, since I didn't freeze any rhubarb. Glad your camera is back on, Charlotte!

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  5. oh my camera is not back on...this was an old photo of a recipe i had forgotten to post....soon i hope.

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  6. you 'guys' are hilarious! Nice recipe...old or new pic. And now adays....it seems like most everyone is like me....buying all their ingredients frozen so frozen rhubarb is abundant in the stores but 'newbies' can get the goodness of homebaked with these recipes. By the way...I am DYING for a freezer. Now that I am baking, canning, freezing, picking, harvesting...yikes....

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  7. Great looking muffins, Char, I just started baking things with orange and I really enjoy the taste. My recipe is with orange and dried apricot. I also did not freeze any rhubarb, so this recipe will have to wait until spring.
    Thanks
    Alvina

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  8. VERY nice...will try with fresh rhubarb...

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  9. I just made these muffins yesterday, and posted the recipe on my blog, they were SO good. I did half whole wheat flour, used brown sugar instead of white, and increased the orange zest because I just love that flavour. I also divided it into 18 muffins instead of 12. It is definitely a "keeper" recipe. Thanks!!

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  10. I made a few changes: added 1/4 cup more rhubarb and substituted 2/3 cup oatmeal for 1/2 cup flour, plus tossed my rhubarb with a 2 Tbsp flour before adding to the mix. No pecans. Mixed brown sugar and oatmeal for a topping. They are great!

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