Rhubarb-Pecan Muffins is a modern British recipe for a classic flour, sugar, oil and egg breakfast muffin with orange juice and rhubarb that includes chopped pecan nuts in the batter. The full recipe is presented here and I hope you enjoy this classic British version of: Rhubarb-Pecan Muffins.
Combine all the dry ingredients in a bowl and stir with a fork to combine. Beat together the egg and oil in a bowl then add the orange juice. Add the liquid ingredients to the flour mix then stir in the rhubarb.
Spoon the resultant batter into muffin wells lined with paper cases then transfer to an oven pre-heated to 190°C (375°F, Gas Mark 5) and bake for between 20 and 25 minutes, or until golden brown and cooked through.
