Yid.Dish: Rhubarb Muffins

Image: JCarrot

½ cup parve margarine

1 cup sugar

1 large egg

2½ cups all-purpose flour

1 tablespoon baking powder

½ teaspoon cinnamon

½ teaspoon salt

1 cup vanilla soymilk

2 cups rhubarb, diced small

12 pecan halves

Preheat the oven to 400° F. Grease 12 muffin cups or line with paper cups.

Cream the margarine and sugar. Add the egg and blend well.

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.

Fold in all of the rhubarb at once.

Spoon the batter into the muffin cups, distributing evenly. Place one pecan half in the center of each cup on top of the batter.

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.

Makes 1 dozen.

Based on “Pecan-Topped Rhubarb Muffins” in Rolce Redard Payne and Dorrit Speyer Senior’s Cooking with Fruit (Crown Publishers). These muffins taste best warm from the oven. Try them with some good strawberry jam. I use non-fat vanilla soymilk in this recipe.

Written by

Leah Koenig

Your Comments

The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not and will be deleted. Egregious commenters will be banned from commenting. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and the Forward reserves the right to remove comments for any reason.

Recommend this article

Yid.Dish: Rhubarb Muffins

Thank you!

This article has been sent!