Wednesday, May 30, 2012

Rhubarb Blueberry Pecan Muffins

Adapted from Canadian Living

Printable Recipe

Prep time: 10 minutes

Baking time: 20-45 depending on whether you make muffins (and the size of the muffins) or loaves

Cooling time: 10 minutes


2-1/2 cups  all-purpose flour
1 tsp  baking soda
1/2 tsp salt
1-1/4 cups  packed brown sugar
1/2 cup canola oil
1 egg
1 cup buttermilk
1 tsp  vanilla
1 cup chopped rhubarb
1 cup fresh or frozen blueberries
3/4 cup pecans, coarsely chopped
1/2 cup packed brown sugar
1 tbsp butter, melted
1/2 tsp cinnamon



1.      Preheat the oven to 350°F/180°C
2.       In large bowl, combine flour, baking soda and salt.
3.      In separate bowl, blend sugar with oil; whisk in egg, buttermilk and vanilla.
4.      Stir into dry ingredients along with rhubarb, blueberries & pecans just until flour is incorporated.
5.      Spoon into greased or paper-lined muffin tins, filling three-quarters full, or spoon into two greased 8- x 4-inch (1.5 L) loaf pans.  I made 18 muffins and used my trusty ice-cream scoop.
1.      Combine sugar, butter and cinnamon; sprinkle over batter.

2.      Bake in oven for 20 to 30 minutes for muffins (depending on the size), 40 to 45 minutes for loaves, or until cake tester inserted into centre comes out clean.

3.      Let cool in pans for 10 minutes before removing to let cool completely.

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