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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Tasse | flour |
| 3/4 Tasse | sugar |
| 1 1/2 Teelöffel | baking powder |
| 1/2 Teelöffel | Baking soda |
| 1/2 Teelöffel | salt |
| 3/4 Tasse | pecans chopped |
| 1 gross | eggs |
| 1/4 Tasse | oil |
| 2 Teelöffel | orange peel grated |
| 3/4 Tasse | orange juice |
| 1 1/4 Tasse | Rhubarb finely chopped |
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Mix all dry ingredients together and set aside.
In a medium bowl, beat the egg, and add the oil, grated orange peel, and orange juice.
Put the wet ingredients into the dry ingredients, and mix just until batter is moist. Stir in the rhubarb. Pour into greased muffin pans or paper cups.
Bake at 350F for 25 to 30 minutes. Check after 20 minutes as doneness will depend on how large your muffins are.
*** They take quite a while to cook. I made monster ones that took almost 45 minutes. I also use chopped almonds rather than pecans and it is equally good.
From the kitchen of Mrs. Karel Nordstroem
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