Rhubarb-Orange-Pecan Sour Cream Muffins

A friend sent me a Cinnamon-Rhubarb Muffin recipe. . .
It sounded good as is, but of course, I had to add and subtract. 😉 They turned out really well!  Quite different from the original, other than the leveaning agents - I never mess with those.

1⅓c unbleached flour
⅓c hazelnut flour
⅓c coconut flour
2½t baking powder
1T pumpkin pie spice
½t baking powder
½t baking soda

1 stick of butter
1½c finely chopped ruhbarb
3T finely chopped orange peel
½c chopped pecans
1c sour cream
1t real vanilla
2 lg. eggs


Stir the dry ingredients together well, in a large glass bowl.  Melt the butter then add the rhubarb and everything else in that group.  Pour the rhubarb mixture into the bowl with the flour and stir together quickly, just until the flour is absorbed.

Spoon into lined muffin cups, sprinkle with coarse sugar and bake at 375° for 18-20 minutes. . .Lin

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