Orange Pecan Rhubarb Muffins

Directions

1. 1
   Preheat oven to 350F (regular bake setting/not fan assisted). Line 9-12 muffin cups with paper liners and set aside. (9 for large muffins (as shown in photos) or up to 12 for smaller muffins).
2. 2
   In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda and pecans.
3. 3
   In a medium bowl, stir together the egg, oil, orange zest and orange juice.
4. 4
   Add the orange juice mixture all at once to the flour mixture and using a spoon, stir together just until the flour disappears (don't over-mix).
5. 5
   Add the rhubarb to the bowl and stir briefly to incorporate.
6. 6
   Using a scoop or about a 1/4-cup measure, spoon batter into muffin cups
7. 7
   Bake muffins in preheated oven for 25-30 minutes, or until a tester inserted in the centre of the muffins comes out clean.
8. 8
   Allow muffins to cool in the pan a few minutes, then transfer the muffins to a cooling rack to cool completely.
9. 9
   Store muffins for several days in an airtight container or freeze up to 2 months.