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Preheat the oven to 350.
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Combine the flour, baking powder, baking soda, salt and chopped pecans and chopped rhubarb.
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In another bowl beat the egg with the oil, orange juice and zest.
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Pour into the flour mixture and gently combine.
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Divide evenly between 12 well greased muffin tins.
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Bake between 25 -30 minutes until golden brown.