Melody Wren of The Cook's Kitchen featured this recipe in an informational post on rhubarb, including how to store and prepare it.

Rhubarb Pecan Muffins

This muffin recipe won the CBC radio contest for the best muffin recipe in Canada several years ago.

• 2 cups all purpose flour
• ¾ cup sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ¾ cup chopped pecans
• 1 large egg
• ¼ cup vegetable oil
• 2 tsp grated orange rind
• ¾ cup orange juice
• 1 ¼ cups fine chopped fresh rhubarb

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and nuts. In a medium bowl, beat egg. Add oil, orange rind and juice. Add to flour all at once and stir just until batter is moist. Stir in rhubarb. [can add in a dollop of plain dairy-free yogurt or sour cream to insure a moist muffin]

Lightly grease 12 large muffin cups and fill ¾ full. Bake at 350 degrees F for 25 to 30 minutes

Makes 12 muffins

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