Rhubarb Pecan Muffins
Ingredients:
1 cup (250 mL) whole barley flour
1 cup (250 mL) all-purpose flour
¾ cup (175 mL) granulated sugar
1 ½ tsp (7 mL) baking powder
½ tsp (2 mL) baking soda
1 tsp (5mL) salt
1 egg
¼ cup (50 mL) canola oil
2 tsp (10 mL) grated orange peel
¾ cup (175 mL) orange juice
1 ½ cups (375 mL) finely chopped rhubarb*
¾ cup (175 mL) chopped pecans
Lightly grease or spray non-stick muffin pans with non-stick cooking spray. In a large bowl, combine flours, sugar, baking powder, baking soda and salt. In another bowl combine egg, canola oil, orange peel and juice. Add to dry ingredients along with chopped rhubarb and pecans. Spoon into prepared pans. If desired, sprinkle 1 tbsp (15 mL) topping on each muffin. Bake in a 375⁰F (190⁰C) oven for 25 minutes or until tops are firm to the touch.
Makes 12 muffins.
Topping (optional):
½ cup (125 mL) quick cooking oats
½ cup (125 mL) brown sugar
¼ cup (50 mL) chopped pecans
¼ tsp (1 mL) cinnamon
¼ tsp (1 mL) ginger
¼ cup (50 mL) melted butter
In a small bowl, combine oats, sugar, pecans, spices and melted butter.
*Chopped fresh or frozen cranberries may be substituted
1 cup (250 mL) whole barley flour
1 cup (250 mL) all-purpose flour
¾ cup (175 mL) granulated sugar
1 ½ tsp (7 mL) baking powder
½ tsp (2 mL) baking soda
1 tsp (5mL) salt
1 egg
¼ cup (50 mL) canola oil
2 tsp (10 mL) grated orange peel
¾ cup (175 mL) orange juice
1 ½ cups (375 mL) finely chopped rhubarb*
¾ cup (175 mL) chopped pecans
Lightly grease or spray non-stick muffin pans with non-stick cooking spray. In a large bowl, combine flours, sugar, baking powder, baking soda and salt. In another bowl combine egg, canola oil, orange peel and juice. Add to dry ingredients along with chopped rhubarb and pecans. Spoon into prepared pans. If desired, sprinkle 1 tbsp (15 mL) topping on each muffin. Bake in a 375⁰F (190⁰C) oven for 25 minutes or until tops are firm to the touch.
Makes 12 muffins.
Topping (optional):
½ cup (125 mL) quick cooking oats
½ cup (125 mL) brown sugar
¼ cup (50 mL) chopped pecans
¼ tsp (1 mL) cinnamon
¼ tsp (1 mL) ginger
¼ cup (50 mL) melted butter
In a small bowl, combine oats, sugar, pecans, spices and melted butter.
*Chopped fresh or frozen cranberries may be substituted
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