With its unmistakable tang, fresh rhubarb is one of the most distinctive flavors of Spring. Tasty and nutritious, eating healthy with rhubarb is a treat with this muffin recipe. You’ll find the bright red stalks of local rhubarb in produce sections from February through June, depending on where you live. Look for crisp stalks that are firm and tender. Avoid rhubarb that is wilted looking or with extra-thick stalks. To keep the stalks fresh, enclose them tightly in plastic wrap and refrigerate for up five days. Enjoy today’s healthy recipe!
Makes 16 muffins
2 cups all-purpose flour
3/4 cup sugar
3/4 cup chopped pecans
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup cooking oil
2 teaspoons finely shredded orange peel
3/4 cup orange juice
1-1/4 cups finely chopped rhubarb
1/4 cup sugar
In a large bowl, combine flour, the 3/4 cup sugar, the pecans, baking powder, salt, and baking soda.
In another bowl, beat together egg, orange peel, orange juice, and cooking oil. Stir in rhubarb. Make a well in the center of the flour mixture. Pour in the rhubarb mixture all at once. Stir until just moistened (batter should be lumpy). Line muffin cups with paper bake cups. Fill 2/3 full. Sprinkle with the 1/4 cup sugar. Bake in a 400 degree F. oven for about 20 minutes or until golden. Remove from pans; serve warm.
For more healthy recipes check out the other delicious recipes listed on this blog or visit Green Mountain Healthy Living Recipe Favorites.