I don’t know about you but I am counting down the days until spring. But despite the time frame it still continues to pour down snow in western Pa. For those of you not counting. It’s about 19.4 days according to my phone.

 These muffins have one of my favorite spring ingredients …. Rhubarb. I still have some leftover in the freezer from last year. I figure why continue to hoard when I know it will be in abundance very soon. 

This recipe yields 12 standard muffins using a size 60 scoop the portion. 

Prep Steps

Preheat oven to 375 and paper lined muffin tins and spray with cooking spray. 

Ingredients:

3/4 cup whole wheat Pastry flour

3/4 cup ap flour

1 tsp vanilla extract

1/2 cup buttermilk plus 1/8 cup

1/2 tsp ground cinnamon 

Pinch Ground nutmeg

2/3 cup of raw sugar

1/8 of a cup of  ground flaxseed

1/8 of a cup of canola oil

One cup of diced rhubarb fresh or frozen that’s been thawed

Half a cup of candied pecans (chopped)

1 egg

1/2 tsp kosher salt

1/2 tsp baking soda 

Topping 

1/2 cup candied pecans (chopped) optional 

Directions:

1. In a large bowl mix both flours, raw sugar, baking soda, salt, flaxseed, cinnamon, and nutmeg. Set aside.
2. In a small bowl mix together egg, oil, vanilla and butter milk.
3. Add the wet ingredients to the dry. Next to incorporate but be careful not to over Mix.  Set aside. 
4. Roll rhubarb into the chop the pecans to coat.
5. Now fold in the rhubarb into the wet batter. 
6. Using a size 60 scoop place the batter evenly into the muffin tins.
7. Sprinkle each muffinwith 1-3 teaspoon of chopped the cannied pecans. Optional
8. Bake at 375 degrees for 20 minutes. Or 
9. Until toothpick comes out clean.