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Rhubarb Pecan Muffins

Ingredients

  • 2 cups whole barley flour
  • 3/4 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt 
  • 3/4 cup chopped pecans
  • 1 egg
  • 1/4 cup canola oil
  • 2 tsp grated orange peel
  • 3/4 cup orange juice
  • 1 1/2 cups finely chopped rhubarb or chopped fresh or frozen cranberries

Directions

  1. In a large bowl, combine barley flour, sugar, baking powder, baking soda, salt and nuts. In another bowl, combine egg, canola oil, orange peel, orange juice and rhubarb. 
  2. Add to dry ingredients and stir just until moistened. 
  3. Fill 12, lightly greased or paper-lined muffin cups almost to the top. 
  4. Bake at 375F (190C) for 25 to 30 minutes.

Topping (optional)

  • 1/2 cup (125 mL) quick cooking oats, 
  • 1/2 cup (125 mL) brown sugar, 
  • 1/4 cup (50 mL) finely chopped pecans, 
  • 1/4 cup (50mL) melted butter, 
  • 1/4 tsp (1 mL) cinnamon, 
  • 1/4 tsp (1 mL) ground ginger. 

Combine all in a small bowl. 
Sprinkle about 1 Tbsp (15 mL) topping on each muffin before baking.

  
         

 
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