Rhubarb Pecan Muffins

All of a sudden it feels like summer.  I even had to turn on the air conditioning yesterday!  Meanwhile, in terms of fresh produce, we are well into spring.  And with spring, come asparagus and rhubarb.  More on asparagus later, but here's the rhubarb muffin recipe I have been making.  YUM!  They freeze well if you think you won't get through the whole batch within 2-3 days.  The idea was taken from one of my favourite cookbooks: Rise and Dine Canada.  (I work it out to 6 points per muffin for those on WW, but you could bring it down to 4 by omitting the pecans.  That said, the pecans make the muffins.)


Rhubarb Pecan Muffins


1 c flour
3/4 c whole wheat flour
1/2 c sugar
1 1/2 tsp b powder
1/2 tsp salt
1/2 tsp b soda
1/2 c chopped pecans
3/4 c fresh squeezed orange juice
1/4 c canola oil
1 egg, beaten
1 1/4 c chopped rhubarb
2 tsp orange zest

Preheat oven to 350.  Mix together flours, sugar, b powder, salt, b soda and pecans.  In a separate bowl mix together orange juice, oil and egg.  Mix in rhubarb and orange zest.  Add wet mixture to dry mixture and mix quickly.  Spoon into greased or paper lined muffin pan.  Bake 25-30 minutes.