Rhubarb Muffins
1 ½ c packed brown sugar
1 c buttermilk
2/3 vegetable oil
1 egg
2 tsp grated orange zest
2 ½ c flour
1 tsp baking soda
1 tsp salt
1 ¾ c chopped rhubarb
½ c chopped pecans
Combine brown sugar, buttermilk, oil, egg and orange zest in large bowl. Mix well.
Combine flour, baking soda and salt. Add to sugar mixture mixing until smooth.
Fold in rhubarb and pecans.
Makes 12 large muffins
Bake muffins till brown (about 15-20 minutes) at 350 oven.
Submitted by Mary LaRocque
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