The Artist's Inn and Gallery

Terre Hill, Pennsylvania

Specialty Recipe

Rhubarb Pecan Muffins

I found this recipe in a newspaper some time ago. I like to make these during Rhubarb season in little clay pots. Just wash them well and season before you use them. Fill the pots and bake on a baking sheet. It also helps clean-up if you line the baking sheet with parchment paper. It will take a little longer to bake than regular muffins but usually gets a great response from guests. I like to serve them with rhubarb jam. ... Jan Garrabrandt

Ingredients - Muffins:

2 cups flour

3/4 cup sugar

1-1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 egg

1 teaspoon grated orange peel

3/4 cup orange juice

1/4 cup vegetable oil

1-1/4 cups diced rhubarb

1-1/4 cups finely chopped pecans

Ingredients - Glaze:

2 Tablespoons orange juice

1/4 cup sugar

Heat oven to 375 degrees. Spray or butter 12 muffin cups. In large bowl, combine flour, sugar, baking powder, salt and baking soda; mix well.

In a medium bowl, beat egg. Add orange peel, orange juice, oil, rhubarb and pecans; mix well. Add to flour mixture; stir just until combined. Place batter in muffin cups.

Bake 18 to 22 minutes or until tops are browned. Remove from pan; cool slightly.

Meanwhile, combine glaze ingredients and spoon over top of muffins.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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