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Health Information Library Recipes Rhubarb pecan muffins

Rhubarb pecan muffins

Nutrition Facts

Serving Size 1 muffin
Calories 146

Amount Per Serving
Monounsaturated fat 2 g
Saturated fat < 1 g
Total fat 3.5 g
Sodium 220 mg
Cholesterol 0 mg
Dietary fiber 2 g
Protein 3 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

These muffins are tart, sweet and nutty! Delicious at breakfast or as a dessert.

Ingredients

(Serves 12)
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 egg whites
  • 2 tablespoons canola oil
  • 2 tablespoons unsweetened applesauce
  • 2 teaspoons grated orange peel
  • 3/4 cup calcium-fortified orange juice
  • 1 1/4 cup finely chopped rhubarb
  • 2 tablespoons chopped pecans

Directions

Heat the oven to 350 F. Line a muffin pan with paper or foil liners.

In a large mixing bowl, combine the flours, sugar, baking powder, baking soda and salt. Stir to mix evenly.

In a separate bowl, add the egg whites, canola oil, applesauce, orange peel and orange juice. Using an electric mixer, beat until smooth. Add to the flour mixture and blend just until moistened but still lumpy. Stir in the chopped rhubarb.

Spoon the batter into 12 muffin cups, filling each cup about 2/3 full. Sprinkle 1/2 teaspoon of chopped pecans onto each muffin.

Bake until springy to the touch, about 25 to 30 minutes. Let cool for 5 minutes, then transfer the muffins to a wire rack to cool completely.

Last Updated: August 7th, 2021