Sunday, April 11, 2010

Rhubarb Pecan Muffins

Makes 6 giant muffins
  • 2 1/4 c whole wheat flour
  • 1 t baking powder
  • 1 t baking soda
  • 1/2 t sea salt
  • 1/2 c pecans, chopped
  • 1 1/2 c rhubarb, chopped
  • 1 c buttermilk
  • 1 egg, beaten
  • 2 t vanilla
  • 1/4 c canola
  • 2/3 c honey
Heat oven to 375 degrees and prep muffin tin according to method of your liking. Combine dry ingredients in large bowl and wet in medium. Mix wet into dry and bake for 20 minutes.


MrsSpock said...

Rhubarb? How do these taste?

Valerie Schneeberger said...

That is what I said too. Rhubarb is very curious. I would say they are pretty good (at least a 7 on a 10 point scale) and a nice change of pace/taste. Those who already have a liking for rhubarb would likely give them at least an 8.

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