Spicy Rhubarb Muffins

These streusel topped muffins are nice and moist and have a refreshing tartness from bits of rhubarb.

• Ready In: 50 mins
• Yields: 24 muffins

Ingredients

• STREUSEL TOPPING

• 1⁄4 cup  chopped pecans
• 1⁄4 cup all-purpose flour
• 1⁄4 cup granulated sugar
• 1⁄4 cup butter

• MUFFINS

• 3  eggs, large
• 1  cup  vegetable oil
• 2  cups  packed light brown sugar
• 1 1⁄2 teaspoons vanilla
• 2 1⁄2 cups  finely diced rhubarb
• 1⁄2 cup  chopped pecans
• 3  cups all-purpose flour
• 2  teaspoons baking soda
• 1⁄2 teaspoon baking powder
• 1 1⁄2 teaspoons cinnamon
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon nutmeg

Directions

1. STREUSEL TOPPING: In food processor, chop pecans finely and add flour, sugar, and butter; process until fine.
2. MUFFINS: In large bowl, beat together eggs, oil, sugar, and vanilla until thick and foamy. Stir in rhubarb and nuts.
3. In another bowl, stir together flour, baking soda, baking powder, cinnamon, salt, allspice, and nutmeg. Gradually add to rhubarb mixture, stirring gently just to blend.
4. Spoon into 24 greased muffin cups. Sprinkle some of the streusel topping over each muffin and bake at 350°F for 25 to 30 minutes or until tester inserted in centre comes out clean. Makes 24 muffins.
5. If fresh rhubarb is unavailable, substitute frozen, defrosted and drained.
6. Just The Best Favourite Recipes from Canada’s Top Food Writers.