Rhubarb & Pecan Muffins
Leah Koenig
These muffins - from a guest post by “The Parve Baker,” Rabbi Rebecca Joseph, taste best warm from the oven. Try them with some good strawberry jam.
ingredients
- 1/2 cup parve margarine
- 1 cup sugar
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup vanilla soymilk
- 2 cups rhubarb, diced small
- 12 pecan halves
directions
- 1
Preheat the oven to 400° F. Grease 12 muffin cups or line with paper cups.
- 2
Cream the margarine and sugar. Add the egg and blend well.
- 3
In a separate bowl, combine the flour, baking powder, cinnamon, and salt. Add to the margarine mixture alternating with the vanilla soy milk. Do not overmix.
- 4
Fold in all of the rhubarb at once.
- 5
Spoon the batter into the muffin cups, distributing evenly. Place one pecan half in the center of each cup on top of the batter.
- 6
Bake on the center rack for 30 minutes or until a tester inserted in the center comes out clean and the tops are lightly browned.
Source: The Jew & The Carrot
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