Ingredients
2 cups all-purpose flour3/4 cup sugar1-1/2 teaspoons baking powder1/2 teaspoon baking soda1 teaspoon salt3/4 cup chopped pecans1 large egg1/4 cup vegetable oil2 teaspoons grated orange zest3/4 cup orange juice1-1/4 cups finely chopped rhubarb
Preparation
In a large bowl, combine flour, sugar, baking powder, baking soda, salt and nuts. In another bowl, combine egg, oil, orange zest and orange juice. Add to dry ingredients all at once and stir just until moistened. Stir in rhubarb.
Fill 12 lightly greased muffin cups almost to the top. Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
