1/4 cupvegetable oil, or similar neutral-tasting oil
2teaspoonsorange zest
3/4cuporange juice, fresh or bottled
1 1/4cupsrhubarb, fresh or frozen, cut into 1/2-inch pieces
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Instructions
Preheat oven to 350F (regular bake setting/not fan assisted). Line 9-12 muffin cups with paper liners and set aside. (9 for large muffins (as shown in photos) or up to 12 for smaller muffins).
In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda and pecans.
In a medium bowl, stir together the egg, oil, orange zest and orange juice.
Add the orange juice mixture all at once to the flour mixture and using a spoon, stir together just until the flour disappears (don't over-mix).
Add the rhubarb to the bowl and stir briefly to incorporate.
Using a scoop or about a 1/4-cup measure, spoon batter into muffin cups.
Bake muffins in preheated oven for 25-30 minutes, or until a tester inserted in the centre of the muffins comes out clean.
Allow muffins to cool in the pan a few minutes, then transfer the muffins to a cooling rack to cool completely.
Store muffins for several days in an airtight container or freeze up to 2 months.
Notes
Nutritional information is for larger muffins (one of 9) as shown in photos.You can cut the rhubarb and the pecans to any size you like, either finer or larger pieces.I used paper muffin liners, but these muffins release really well from the muffins, so I suspect you could easily make these muffins without paper liners and simply spray the muffin cups with baking spray.This recipe will make 8 large or up to 12 smaller muffins. Adjust the baking time slightly, as needed, for the size you are making.Be sure to read the notes above this Recipe Card, for more tips on making these muffins. You'll also find step-by-step photos there, that you may find helpful.