My good friend Betti K. makes these wonderful Rhubarb Orange Muffins. One day I tried adding a sticky pecan mixture to the bottom of the muffin cups before spooning in the batter and now I make them like this each spring during rhubarb season.
If you want to make the muffins without the brown sugar/pecan topping, add 3/4 cup chopped pecans to the muffin batter.
Grease muffin pans. I use pans that make medium sized muffins and I usually get 16 muffins from this recipe.
Mix the following ingredients together and spoon a teaspoon or so into the bottom of each muffin cup:
- 1 cup brown sugar
- 1/4 cup butter or margarine, melted
- 2 Tbsp. cream
Place 3 or 4 pecan halves in the bottom of each cup.
Mix muffin batter:
- 2 cups flour
- 3/4 cup sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 1/4 cups finely chopped fresh rhubarb
- 1 large egg
- 1/4 cup vegetable oil
- 2 tsp. grated orange rind
- 3/4 cup orange juice
In a large bowl, combine all dry ingredients.
In medium bowl, beat egg.
Add oil, orange juice and orange rind to beaten eggs.
Add liquid mixture to dry mixture all at once and stir just until moistened.
Fold in rhubarb.
Spoon over brown sugar/pecan mixture in prepared muffin pans.
Bake for at 350 degrees F for 25 - 30 minutes.
Remove from oven, loosen sides of muffins and turn upside down on a rack.
These are best served the same day. If there are any left, store them in the refrigerator. (They will still be good the next day but will be softer in texture)