Spicy Rhubarb Muffins - cooking recipe

Ingredients

STREUSEL TOPPING
1/4 cup chopped pecans
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup butter
MUFFINS
3 eggs, large
1 cup vegetable oil
2 cups packed light brown sugar
1 1/2 teaspoons vanilla
2 1/2 cups finely diced rhubarb
1/2 cup chopped pecans
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon nutmeg

Preparation

STREUSEL TOPPING: In food processor, chop pecans finely and add flour, sugar, and butter; process until fine.
MUFFINS: In large bowl, beat together eggs, oil, sugar, and vanilla until thick and foamy. Stir in rhubarb and nuts.
In another bowl, stir together flour, baking soda, baking powder, cinnamon, salt, allspice, and nutmeg. Gradually add to rhubarb mixture, stirring gently just to blend.
Spoon into 24 greased muffin cups. Sprinkle some of the streusel topping over each muffin and bake at 350\u00b0F for 25 to 30 minutes or until tester inserted in centre comes out clean. Makes 24 muffins.
If fresh rhubarb is unavailable, substitute frozen, defrosted and drained.
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