Rhubarb Pecan Muffins

Dry Mixture

2 cups flour

3/4 cup sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

3/4 chopped pecans (can use coconut)

Moist Mixture

1 large egg

1/4 cup vegetable oil

2 tsp. grated orange zest

3/4 cup orange juice

1 1/4 cup finely chopped rhubarb

Preheat oven to 350 degrees and prepare 12 muffin cups.

Combine dry mixture in a large bowl.

In a medium bowl beat egg lightly and combine rest of moist ingredients.

Add moist mixture to dry mixture all at one and stir until batter is moist but still lumpy.

Fill 12 muffin cups 2/3 full.

Bake 25-30 minutes.