Best Rhubarb Pecan Muffins Recipes

RHUBARB PECAN MUFFINS

Rhubarb Pecan Muffins image

I usually make these for breakfast and as a coffee-time snack. I also like using my rhubarb for pies and sauces. My husband and I-we have five children and eight grandchildren-are retired after 50 years of farming. We live simply, relying on our garden. I must be working...we're in our 70's

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped pecans
1 large egg
1/4 cup vegetable oil
2 teaspoons grated orange zest
3/4 cup orange juice
1-1/4 cups finely chopped rhubarb

Steps:

In a large bowl, combine flour, sugar, baking powder, baking soda, salt and nuts. In another bowl, combine egg, oil, orange zest 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 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 232 calories, Fat 11g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 305mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.

RHUBARB-PECAN MUFFINS

Rhubarb-Pecan Muffins image

Make and share this Rhubarb-Pecan Muffins recipe from Food.com.

Provided by UnknownChef86

Categories Quick Breads

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup pecans, Chopped
1 large egg
1/4 cup vegetable oil
2 teaspoons orange rind, Grated
3/4 cup orange juice
1 1/4 cups rhubarb, fresh fine chopped

Steps:

Combine all dry ingredients.
Beat egg and oil; add orange juice.
Add to flour mix.
Add rhubarb.
Bake 350F 25-30 min.

RHUBARB PECAN MUFFINS, DIABETIC

Rhubarb Pecan Muffins, Diabetic image

If you need to avoid gluten just use 2 cups whole spelt flour. I prefer to mix the nut pieces into the batter as I think they get to crisp on top.

Provided by Annacia * @Annacia

Categories Muffins

Number Of Ingredients 14

Ingredients

1 cup(s) whole wheat pastry flour
1 cup(s) whole wheat flour
1/2 cup(s) splenda or sugar sub to equal this amount
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
2 - egg whites
2 tablespoon(s) canola oil
2 tablespoon(s) unsweetened applesauce
2 teaspoon(s) grated orange peel
1/4 cup(s) orange juice
1/2 cup(s) fat free milk
1/4 cup(s) finely chopped rhubarb
2 tablespoon(s) chopped pecans

Steps:

Preheat the oven to 350 F. Line a muffin pan with paper or foil liners. In a large mixing bowl, combine the flours, sugar, baking powder, baking soda and salt. Stir to mix evenly.
In a separate bowl, add the egg whites, canola oil, applesauce, orange peel, orange juice and milk. Using an electric mixer, beat until smooth.
Add to the flour mixture at once and blend just until moistened but still lumpy. Stir in the chopped rhubarb.
Spoon the batter into 12 muffin cups, filling each cup about 2/3 full. Sprinkle 1/2 teaspoon of chopped pecans onto each muffin and bake until springy to the touch, about 25 to 30 minutes.
Let cool for 5 minutes, then transfer the muffins to a wire rack to cool completely.

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