With tons of rhubarb in my backyard, it’s time to experiment! These muffins are a slight adaptation from the recipe on Mennonite Girls Can Cook. I wanted them extra yummy, so I used the topping recipe from their plain rhubarb muffin recipe. We ate these up in no time! Very moist and delicious!

 

Orange Rhubarb Muffins

(Makes 12 muffins)

1 1/2 cups wheat flour
1/2 cup white flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp soda
1 tsp salt
3/4 cup chopped pecans (I didn’t have any)
1 egg
1/4 cup oil
2 tsp grated orange zest
3/4 cup orange juice
1 1/4 cup finely chopped rhubarb

Topping:
1/2 cup brown sugar
1 tbsp butter
1/2 tsp cinnamon

In a bowl combine flour, sugar, baking powder, baking soda, salt, pecans. In another bowl beat egg, add oil, orange zest, and orange juice. Add to flour mixture; stir just until moist and blended. Add rhubarb. Spoon batter into greased muffin tins, filling to top. Mix topping ingredients and sprinkle over batter. Bake at 350F for 20-25 minutes, or until toothpick inserted in middle comes out clean.

 

 

Jedidiah (4mths) wasn’t too happy to be laid down, but I like this picture because it shows how HUGE some of the rhubarb leaves were!! I’ve never seen any so big!

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