“No flour, no Torah; no Torah, no flour.” – Pirkei Avot 3:21
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.
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