Rhubarb Pecan Muffins

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.


Rhubarb Pecan Muffins

2 cups all purpose flour
3/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 cup chopped pecans
1 egg
1/4 cup vegetable oil
2 tsp. grated orange peel
3/4 cup orange juice
1 1/4 cups finely chopped rhubarb

In a large bowl combine all the dry ingredients. In another bowl, combine the egg, oil, orange peel and orange juice. Add to dry ingredients all at once and stir just until moistened. Stir in rhubarb. Fill 12 lightly greased muffin cups almost to the top. Bake at 375 for 25 to 30 minutes. Yield: 1 dozen.


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