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Rhubarb Pecan MuffinsJoyce Hoste


  • 2 c flour
  • ¾ c sugar
  • 1½ t baking powder
  • ½ t baking soda
  • 1 t salt
  • ¾ c pecans, chopped
  • 1 large egg
  • ¼ c vegetable oil
  • 2 t grated orange peel
  • ¾ c orange juice
  • 1 ¼ c fresh rhubarb, finely chopped



Preheat oven to 350 degrees.  In a large bowl combine flour, sugar, baking powder, baking soda, salt and nuts.  In a medium bowl, beat egg.  Add oil, orange peel, and juice; add to flour mixture all at once and stir until batter is moistened.  Stir in rhubarb.  Lightly grease 12 large muffin cups and fill 3/4 full.  Bake 25-30 mins.  Makes 12 large muffins.  These are scrumptious.  

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