Ingredients
Streusel Topping
| 1/4 cup | chopped pecans | | 1/4 cup | all purpose flour | | 1/4 cup | granulated sugar | | 1/4 cup | butter |
Muffins
| 3 | eggs, large | | 1 cup | vegetable oil | | 2 cups | packed light brown sugar | | 1-1/2 tsp. | vanilla | | 2-1/2 cup | finely diced rhubarb | | 1/2 cup | chopped pecans | | 3 cups | all purpose flour | | 2 tsp. | baking soda | | 1/2 tsp. | baking powder | | 1-1/2 tsp. | cinnamon | | 1/2 tsp. | salt | | 1/2 tsp. | allspice | | 1/2 tsp. | nutmeg |
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Instructions
STREUSEL TOPPING: In food processor, chop pecans finely and add flour, sugar, and butter; process until fine.
MUFFINS: In large bowl, beat together eggs, oil, sugar, and vanilla until thick and foamy. Stir in rhubarb and nuts.
In another bowl, stir together flour, baking soda, baking powder, cinnamon, salt, allspice, and nutmeg. Gradually add to rhubarb mixture, stirring gently just to blend.
Spoon into 24 greased muffin cups. Sprinkle some of the streusel topping over each muffin and bake at 350 F. for 25 to 30 minutes or until tester inserted in centre comes out clean. Makes 24 muffins.
If fresh rhubarb is unavailable, substitute frozen, defrosted and drained.
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Author's Comments
These streusel topped muffins are nice and moist and have a refreshing tartness from bits of rhubarb.
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