Rhubarb and Pecan Muffins

These were “voted the best muffins ever by hundreds of enthusiastic guests!” says Marj Wilkie, who runs The Lookout at Schooner Cove bed and breakfast in Nanoose Bay, British Columbia. Fresh rhubarb works best for this recipe. For a thinner batter, add a touch more orange juice. Adapted from Rise & Dine Canada: Savory Secrets from Canada's Bed & Breakfast Inns (Second Edition) by Marcy Claman

(Makes 12 muffins)

Created by: Marcy Claman

Food stylist: Sandy Krogh

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup chopped pecans
• 3/4 cup orange juice
• 1/4 cup vegetable oil
• 1 large egg
• 1-1/4 cups chopped rhubarb, (4 to 5 stalks, sliced lengthwise and chopped)
• 2 teaspoons orange peel
• 12 pecan halves for garnish

• 1. Preheat the oven to 350º F.
• 2. Spray 12 regular muffin cups with cooking spray or use paper liners.
• 3. In a large bowl, mix together the flour, sugar, baking powder, salt, baking soda, and chopped pecans.
• 4. In a smaller bowl, beat together the orange juice, oil, and egg. Mix in the rhubarb and orange peel.
• 5. Add the orange juice mixture to the flour mixture, and mix just until combined.
• 6. Divide the batter into the prepared muffin pan, decorate each muffin with a pecan half. Bake for 20-25 minutes or until a toothpick comes out clean.
• 7. Remove from oven and cool slightly. Remove muffins from pan and place on a cooling rack.

Nutrients per serving:
Calories: 241
Fat: 11g
Cholesterol: 18mg
Carbohydrate: 33g
Sodium: 317mg
Protein: 4g
Total dietary fiber: 2g

TIP: Rhubarb is a good source of vitamin C and calcium and a moderate source of dietary fiber.

Photographer: Steve Anderson

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