Rhubarb Pecan Muffins

   Rhubarb, like just about everything else on the Wet Coast this year, is late.  Today as I was out picking raspberries, I noticed there were a few stalks of rhubarb ready to harvest so I made some rhubarb muffins.
   This is an extremely easy recipe.  The hardest part is waiting the 25 minutes it takes them to cook.

   You might think the colour is a bit skewed on these photos - but the reason there is an orangey tinge to the muffins is because I didn't have orange juice.  But I did have three bottles (Costco mistake) of carrot juice that nobody likes.  So I used that instead.
   I have used plain water or milk at other times when I didn't have orange juice.  I guess what I'm saying is that the type of liquid used is changeable.


Rhubarb Pecan Muffins
1                 egg
2       tsp     grated orange rind (optional but tasty)
3/4    cup    orange juice
1/4    cup    oil
2       cups   flour
3/4    cup     sugar
2       tsp      baking powder
3/4    cup     pecans, chopped
1-1/4 cup    finely chopped fresh rhubarb

Clean and chop the rhubarb.  If the stalks are really thick,
slice them lengthwise and then chop. 

Although the recipe calls for 1-1/4 cup of rhubarb, I always use at least 2 cups.

Combine the egg, orange rind, orange juice and oil.

Stir in sugar.

 Mix wet ingredients well.

Add flour, baking soda and pecans and stir until just moist.

 Muffins should not be beaten,
just stirred enough to incorporate the dry ingredients.

Stir in the rhubarb.

Put in lined muffin tins.

Bake @ 350º for 25 - 30 minutes.
Makes 1 dozen muffins.