Yield 12 serving(s) Number Of Ingredients 11 Steps:
Combine all dry ingredients. Beat egg and oil; add orange juice. Add to flour mix. Add rhubarb. Bake 350F 25-30 min.
Time 50m Number Of Ingredients 10 Steps:
In a medium bowl combine flour, sugar, baking powder, baking soda, salt and pecans. In another bowl beat egg, stir in butter and orange juice. Make well in the dry ingredients, add the egg mixture all at once and stir until just combined. Stir in the rhubarb. Spoon into greased or paper lined muffin tins and bake at 375 degrees F. for 25 to 30 minutes.
Time 40m Yield 16 muffins Number Of Ingredients 12 Steps:
In a large bowl, combine flour, the 3/4 cup sugar, the pecans, baking powder, salt, and baking soda. In another bowl, beat together egg, orange peel, orange juice, and cooking oil. Stir in rhubarb. Make a well in the center of the flour mixture. Pour in the rhubarb mixture all at once. Stir until just moistened (batter should be lumpy). Line muffin cups with paper bake cups. Fill 2/3 full. Sprinkle with the 1/4 cup sugar. Bake in a 400 degree F. oven for about 20 minutes or until golden. Remove from pans; serve warm.
Time 40m Yield 1 dozen. Number Of Ingredients 11 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.
Time 50m Yield 24 Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups. In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin. Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.
Time 35m Yield 12 Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners. In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full. In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly. Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.
More about “rhubarb pecan muffins recipes”
Time 37m Yield about 1-1/2 dozen. Number Of Ingredients 15 Steps:
Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. , Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
