Ingredients
| 2 | cups all-purpose flour |
| 1 | cup sugar, divided |
| 3/4 | cup pecans, chopped |
| 1 1/2 | teaspoons baking powder |
| 1 | teaspoon salt |
| 1/2 | teaspoon baking soda |
| 1 | egg |
| 1/4 | cup cooking oil |
| 2 | teaspoons orange peel, finely shredded |
| 3/4 | cup orange juice |
| 1 1/4 | cups rhubarb, finely chopped |
Instructions
In a large bowl, combine flour, ¾ cup sugar, pecans, baking powder, salt and baking soda. In another bowl, beat together egg, cooking oil, orange peel and orange juice. Stir in rhubarb. Make a well in the center of the flour mixture and pour in the rhubarb mixture all at once Stir until just moistened, batter should be lumpy. Line muffin cups with paper baking cups. Fill 2/3 full. Sprinkle with ¼ cup sugar. Bake at 400 degrees F for about 20 minutes or until golden. Remove from pans, serve warm. Makes 14-18 muffins.
