Monday, July 04, 2011

yummy foods of summer part 2 - rhubarb pecan muffins

I'm pretty sure I've posted this recipe before, but it's so easy and so yummy, here it is again.

2 cups whole wheat flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup chopped pecans plus 12 pecan halves
1 egg
1/3 cup vegetable oil
2 tsp grated orange rind
3/4 cup orange juice
1 1/2 cups chopped fresh rhubarb

Combine all of the dry ingredients (except for the pecan halves) in a medium-sized bowl. Dump the wet ingredients, including the rhubarb, in on top and stir just until combined. Spoon into a greased and floured muffin pan. Put a pecan half on the top of each muffin. Bake at 350 for about 25 minutes. Makes 12 muffins.

question: dhubarb you like rhubarb?

mompoet - mmmm mmmm mhuhbarb!

2 comments:

Mompoet's dad said...

Mompoet wrote: "I'm pretty sure I've posted this recipe before, but it's so easy and so yummy, here it is again."

Here's what Google has to say about it.

A Friday, May 20, 2005 link says among other things "Probability of rhubarb pecan muffins 98%".

A Sunday, August 22, 2004 link gives a slightly different recipe from your current one. The older recipe uses twice as much salt (not good for your dad's blood pressure), 3/4 as much chopped pecans and no pecan halves, requires the egg to be large, 3/4 as much vegetable oil, and 5/6 as much rhubarb. The mixing instructions are different.

Mompoet's dad, who expects at least one muffin from at least one of the two recipes as reward for doing this Google research

mompoet said...

So this recipe stands the test of time! In fact, I took it from the Vancouver Sun newspaper some time in the 80s. Dad, you are right. My 2004 post sticks to the recipe as published. I have adjusted it since. (I get that from my Mom.) We have eaten the current batch, but I will reserve one from the next batch for you, Dad.

mp