Rhubarb-Pecan Muffins

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photo by Xanthia photo by Xanthia
photo by Xanthia
photo by fluffystew photo by fluffystew
Ingredients:
11
Serves:
12
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ingredients

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directions

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

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Reviews

  1. stormylee
    Lovely muffins - the orange adds such a refreshing taste! Thank you for sharing!
     
  2. Ms. Epicurian
    These muffins were a good change from the typical blueberry or banana-type muffins. They tasted great!!! I served them to company and we all LOVED them.
     
  3. Xanthia
    I used an egg replacer and it turned out great. I didn't have one, but they were inhaled.
     
  4. Abby Girl
    I found this recipe in our local paper. They turned out wonderful! I would do this recipe again
     
  5. sari_walker
    We made two batches. One with 1/2 cup sugar and another with 1/2 cup splenda (sami is a splenda freak). The first (sugar) batch was quite good and plenty sweet even with the reduced sugar but we'd probably add more rhubarb next time. The second (splenda) batch came out gooey and didn't rise very much. If you're experienced at baking with splenda you could probably figure a way to fix that. Chopping the nuts and peeling and chopping the rhubarb took some time. If you had those ingredients ready and in the freezer you could make these in a hurry.
     
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