Lemon-Rhubarb Muffins and Quick Bread

I'm always on a quest to create a recipe for great muffins or quick breads. One that has texture and LOTS of good flavor. I think I've avoided banana and zucchini breads due to what I perceive as their blandness. This is another recipe where I typed everything I wanted to use into Google and A.I. gave me dry ingredient amounts and other suggestions. I varied it from what was given, of course, and this turned out so well! Preheat your oven to 335°

In a medium glass bowl, whisk together:

2c all purpose flour

1T pumpkin pie spice

1T baking powder

1t baking soda

1t Orange Salt

In your blender jar, blend the following:

1 lg. organic thin skinned lemon - whole then chopped

1c packed dark brown sugar

2 lg. pasture raised eggs

1/2c single source EVOO

1/2c full fat sour cream (or plain Greek yogurt)

1-2t pure vanilla extract

Before pouring the blender contents into the bowl, stir the following into the dry bowl:

1c rough chopped pecans

1-1/2c finely diced fresh rhubarb

Now stir in the wet ingredients. Fill silicone muffin molds and a greased loaf pan. Sprinkle the tops with spiced sugar. Today I used equal parts of turbinado, organic cane and coconut sugars, with a good amount of pumpkin pie spice, for my spiced sugar.

Bake the muffins for 25-30 minutes and the quick bread for an additional 5 minutes or until everything passes the toothpick test. Mmmm. . .Lin