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Rhubarb & Pecan Muffins

I have been making these for years. My love for rhubarb actually started with something very similar to these muffins. Nigella had a recipe (in Domestic Goddess I think) anyway I loved them and so I thought I would make my own take on them. 

These remind me of when my niece Meadow was born and I wanted to bake something with pink to celebrate. This was the perfect thing to take round for the new parents.
280g self-raising flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
160g soft brown sugar
150g chopped fresh rhubarb (size of a thumb nail)
70g chopped pecans
90g unsalted butter, melted
1 egg
300ml full fat milk
12 Tbsp Demerara sugar

You will also need a 12-hole muffin tin lined with paper cases

Preheat the oven to 180ºC/350ºF/gas mark 4
Combine the flour, bicarbonate of soda, baking powder, rhubarb, nuts and sugar in a large bowl and make a well in the centre.  

In a jug, whisk together the melted butter, egg and milk.

Add the wet ingredients into the well in the dry ingredients and fold together using a large metal spoon until just combined. Do not overwork the batter as the muffins will become tough and heavy.

Divide the batter between the muffin cases and sprinkle the top of each with the Demerara sugar. Bake on the middle shelf of the preheated oven for 35 minutes until well risen, golden brown and a skewer inserted into the middle of a muffin comes out clean.

Cool slightly on a wire rack before serving warm or at room temperature.