I found this recipe in a newspaper years ago and finally had to retype it because it got so tattered. 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 only ¾ full and bake on a baking sheet. It also helps clean-up if you line the baking sheet with silpats. 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.
2 cups flour
¾ cup sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon grated orange peel
¾ cup orange juice
¼ cup vegetable oil
1 ¼ cups diced rhubarb
1 ¼ cups finely chopped pecans
Glaze: 2 tablespoons orange juice, ¼ cup sugar
Heat oven to 375. 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.
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