Linda Whitworth with the Alberta Barley Commission shares three great recipes featuring barley on CTV News at Noon including Rhubarb Pecan Muffins. Click here to learn more about Alberta Barley.

Rhubarb Pecan Muffins

Makes 12 muffins

  • 1 cup (250 mL) whole barley flour
  • 1 cup (250 mL) all-purpose flour
  • ¾ cup (175 mL) granulated sugar
  • 1 ½ tsp (7 mL) baking powder
  • ½ tsp (2 mL) baking soda
  • 1 tsp (5mL) salt
  • 1 egg
  • ¼ cup (50 mL) canola oil
  • 2 tsp (10 mL) grated orange peel
  • ¾ cup (175 mL) orange juice
  • 1 ½ cups (375 mL) finely chopped rhubarb*
  • ¾ cup (175 mL) chopped pecans

Directions: Lightly grease or spray non-stick muffin pans with non-stick cooking spray. In a large bowl, combine flours, sugar, baking powder, baking soda and salt. In another bowl combine egg, canola oil, orange peel and juice. Add to dry ingredients along with chopped rhubarb and pecans. Spoon into prepared pans. If desired, sprinkle 1 tbsp (15 mL) topping on each muffin. Bake in a 375⁰F (190⁰C) oven for 25 minutes or until tops are firm to the touch.

Muffin Topping (optional)

  • ½ cup (125 mL) quick cooking oats
  • ½ cup (125 mL) brown sugar
  • ¼ cup (50 mL) chopped pecans
  • ¼ tsp (1 mL) cinnamon
  • ¼ tsp (1 mL) ginger
  • ¼ cup (50 mL) melted butter

Directions: In a small bowl, combine oats, sugar, pecans, spices and melted butter.

*Chopped fresh or frozen cranberries may be substituted