Serving Size 1 muffin
|Amount Per Serving|
|Monounsaturated fat||2 g|
|Saturated fat||< 1 g|
|Total fat||3.5 g|
|Dietary fiber||2 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:
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Cholesterol||Less than||300mg||300 mg|
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
These muffins are tart, sweet and nutty! Delicious at breakfast or as a dessert.
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.
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