Rhubarb Pecan Muffins with Streusel

Muffins for breakfast are a luxury in this day and age. We do eat breakfast here, due in part I think, to a somewhat slower lifestyle but I know that often a poptart and a gulped down glass of milk or coffee is the breakfast of necessity.
There is something about a steaming muffin fresh from the oven that takes us all back to grandmother’s farm kitchen (even if grandmother lived in a condo her whole life). Muffins are in the same memory file as aprons, red gingham and creamy butter. The thing is that it really takes such a little time to make them and they freeze really well so it is a pity that they are segregated to special brunches and weekends. Plan an hour and bake several batches of muffins and toss them in the freezer. A quick, nutritious breakfast that you can feel really good about.
These are moist and lovely..and they were awesome with a spoonful of the fresh chevre that I made yesterday….
Add some grated orange peel for variety. Next time I am going to add white chocolate chips. MMM.

2 c flour
4 tsp baking powder
1/2 tsp salt
1 c sugar
1 egg, beaten
1/4 c melted butter
1 c milk
1 c finely chopped rhubarb
1 c pecans or walnuts

Stir dry ingredients together. Mix butter, milk and egg and add all at once, stirring to combine. Fold in the rhubarb and nuts. Spoon into muffin tins. Top with streusel. Bake at 375 35 – 40 minutes

Streusel
1/4 c flour
1/4 c brown sugar
2 Tbs butter
pinch of salt

Mix together with fingers until crumbs are formed.