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Sweet-Tangy...what a combination. I tried something one day, changed out the orange juice/zest with grapefruit instead...Wow.
Ingredients
- 2 Cups All Purpose Flour
- 3/4 Cup Granulated Sugar
- 1 1/2 Tsp. Baking Powder
- 1/2 Tsp. Baking Soda
- 1 Tsp. Salt
- 3/4 Cup Toasted Pecans, Chopped
- 1 Large Egg
- 1/4 Cup Vegetable Oil
- 2 Tsp. Fresh Orange Zest
- 3/4 Cup Fresh Orange Juice
- 1 1/4 Cup Fresh or Frozen Rhubarb, Diced
Directions
1.
Preheat oven to 350°F. Spray a muffin tin with non-stick cooking pray or line it tin with parchment paper cups. I prefer the parchment paper cups over traditional ones.
2.
Combine the flour, sugar, baking powder, baking soda and salt. Beat egg and oil together until well mixed; add orange juice.
3.
Pour egg mixture into dry ingredients. Mix until just combined. Gently fold in rhubarb and nuts.
4.
Bake at 350°F for 25 - 30 minutes. Cool 10 minutes in tin; remove and serve warm or cool completely.
Cook's Tip:
1.
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 12 servings | |
| Calories 204 | |
| Calories from Fat 68 | 33% |
| Total Fat 7.8g | 10% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.12g | |
| Cholesterol 17mg | 6% |
| Sodium 410mg | 17% |
| Potassium 102mg | 3% |
| Total Carbs 31.03g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 14.14g | 9% |
| Protein 3.2g | 5% |
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