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Makes: 12 muffins


  • For streusel topping:
    1/4 cup chopped pecans
    1/4 cup flour
    1/4 cup sugar
    1/4 cup chilled butter, cubed

    Process pecans until finely chopped.
    Add remaining streusel ingredients. Process until well combined.
    For muffins:
    3 eggs
    1 cup vegetable oil
    1 1/2 cups firmly packed brown sugar
    1 1/2 teaspoons vanilla
    2 1/2 cups finely diced rhubarb
    1/2 cup chopped pecans
    3 cups flour
    2 teaspoon baking soda
    1/2 teaspoon cinnamon
    1/2 teaspoon each salt, baking powder, nutmeg and allspice


  • Preheat oven to 350 degrees.
    In an electric mixer, beat eggs, oil, sugar, and vanilla. Stir in rhubarb and pecans.
    In separate large bowl, combine flour, soda, salt, baking powder, nutmeg and allspice.
    Gradually stir dry ingredients into rhubarb mixture stirring just until moist.
    Pour mixture into muffin cups and sprinkle streusel mixture over the muffins.
    Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
    Remove muffins from cups while hot. Transfer muffins on a rack to cool.
Rhubarb streusel muffins

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