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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. Preheat the oven to 350.
  2. Combine the flour, baking powder, baking soda, salt and chopped pecans and chopped rhubarb. 
  3. In another bowl beat the egg with the oil, orange juice and zest. 
  4. Pour into the flour mixture and gently combine. 
  5. Divide evenly between 12 well greased muffin tins. 
  6. Bake between 25 -30 minutes until golden brown. (my oven does it in 20 minutes). 

11 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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  11. Made these last night. They're so great! I'll definitely be making these again. T

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