Rhubarb Pecan Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 142.9
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 207.5 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 1.8 g
- Protein: 3.2 g
View full nutritional breakdown of Rhubarb Pecan Muffins calories by ingredient
Introduction
Mayo Clinic Recipe Mayo Clinic RecipeNumber of Servings: 12
Ingredients
-
1 c all-purpose (plain) flour
1 c whole-wheat (whole grain) flour
1/2 c sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 egg whites
2 TBSP canola oil
2 TBSP unsweetened applesauce
2 tsp orange peel, grated
3/4 c calcium-fortified orange juice
1 1/4 c rhubarb, finely chopped
2 TBSP pecans, chopped
Directions
Recipe makes 12 muffins. 1 svg = 1 muffin
1.Preheat oven to 350F.
2. Line a muffin pan with paper or foil liners.
3. In a large mixing bowl, combine the flours, sugar, baking powder, baking soda and salt. Stir to mix evenly.
4. In a separate bowl, add the egg whites, canola oil, applesauce, orange peel and orange juice. Using an electric mixer, beat until smooth.
5. Add to the flour mixture and blend just until moistened but still lumpy.
6. Stir in the chopped rhubarb.
7. Spoon the batter into 12 muffin cups, filling each about 2/3 full. Sprinkle 1/2 tsp of chopped pecans onto each muffin.
8. Bake until springy to the touch, about 25 to 30 minutes.
9. Let cool for 5 minutes, then transfer the muffins to a wire rack to cool completely.
Number of Servings: 12
Recipe submitted by SparkPeople user HERCKLE.
1.Preheat oven to 350F.
2. Line a muffin pan with paper or foil liners.
3. In a large mixing bowl, combine the flours, sugar, baking powder, baking soda and salt. Stir to mix evenly.
4. In a separate bowl, add the egg whites, canola oil, applesauce, orange peel and orange juice. Using an electric mixer, beat until smooth.
5. Add to the flour mixture and blend just until moistened but still lumpy.
6. Stir in the chopped rhubarb.
7. Spoon the batter into 12 muffin cups, filling each about 2/3 full. Sprinkle 1/2 tsp of chopped pecans onto each muffin.
8. Bake until springy to the touch, about 25 to 30 minutes.
9. Let cool for 5 minutes, then transfer the muffins to a wire rack to cool completely.
Number of Servings: 12
Recipe submitted by SparkPeople user HERCKLE.