Thursday, June 10, 2010

Orange Rhubarb Muffins

We're falling behind in our quest to promptly eat our CSA goodies. Some things are easy, like the fruit and salad greens. Other things, like rhubarb, are a bit more difficult. Last week, CSA #8, we got more rhubarb - and we hadn't yet used the rhubarb from a week or two before that! Last year SP made a rhubarb chutney like dish but he wasn't too excited about making it again. We've seen some recipes on blogs for rhubarb cake/muffins, pairing the rhubarb with lemon or orange, and Sunday night SP decided to make Orange Rhubarb Muffins.Muffins are very easy. He sliced 1.5 cups of rhubarb and zested/juiced 2 oranges. He got out some pecans and mixed all the muffin ingredients together.We had only 11 paper liners for the muffin tin, so he divided the batter into 11 muffins. They smelled good as they baked.SP likes the muffins; I don't really care for them. They have a nice muffin texture, and I could taste the orange, but something about the rhubarb made the overall muffin taste a bit too sweet and a bit too tart for me.

Orange Rhubarb Muffins

2 cup flour
3/4 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped pecans
1 large egg
1/4 cup vegetable oil
2 teaspoon grated orange peel
3/4 cup orange juice
1 1/4 cup rhubarb, fine chopped

Combine all dry ingredients. Beat egg and oil; add orange juice. Add to flour mix. Add rhubarb. Bake 350­F for 25-30 minutes.

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