Sunday, August 22, 2004

These are Good

Rhubarb Pecan Muffins - from the Vancouver Sun Newspaper a few years back

2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup chopped pecans
1 large egg
1/4 cup vegetable oil
2 tsp grated orange rind
3/4 cup orange juice
1 1/4 cups fresh rhubarb

Heat oven to 350

Mix the dry ingredients in one bowl, the wet (including the rhubarb) in another. Combine and spoon into a greased and floured muffin pan. Bake 25-30 minutes.

Makes 12 muffins

I double the recipe whenever I make it and it works just fine. I freeze 12 for quick breakfasts and snacks during the week. During the summer, my kids are still sleeping when I leave for work, so some yummy and accessible food helps them remember to eat breakfast.

Question of the day: (okay, second question of the day) Do you bake? What's your favourite? Do you think rhubarb is edible or that rhubarb-eaters are just weird?

mompoet - about to change out of church clothes into sneakers and sweats and take the dog for a long Sunday afternoon walk

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