Rhubarb pecan muffins – Mayo Clinic

By Mayo Clinic Staff

Dietitian’s tip:

Pecans are a fantastic supply of fiber and the vitamins and minerals thiamin and copper.

Number of servings

Serves twelve

  1. Low Excess fat

Elements

  1. 1 cup all-purpose flour
  2. 1 cup entire-wheat flour
  3. 1/two cup sugar
  4. 1 1/two teaspoons baking powder
  5. 1/two teaspoon baking soda
  6. 1/two teaspoon salt
  7. two egg whites
  8. two tablespoons canola oil
  9. two tablespoons unsweetened applesauce
  10. two teaspoons grated orange peel
  11. 3/4 cup calcium-fortified orange juice
  12. 1 1/4 cup finely chopped rhubarb
  13. two tablespoons chopped pecans

Instructions

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

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

In a independent bowl, include the egg whites, canola oil, applesauce, orange peel and orange juice. Working with an electric mixer, defeat right until smooth. Incorporate to the flour mixture and blend just right until moistened but continue to lumpy. Stir in the chopped rhubarb.

Spoon the batter into twelve muffin cups, filling every cup about two/3 entire. Sprinkle 1/two teaspoon of chopped pecans on to every muffin.

Bake right until springy to the contact, about twenty five to 30 minutes. Enable awesome for five minutes, then transfer the muffins to a wire rack to awesome completely.

Dietary analysis for each serving

Serving dimension: 1 muffin

  • Cholesterol mg
  • Calories 146
  • Sodium 220 mg
  • Whole fat 3.five g
  • Whole carbohydrate 26 g
  • Saturated fat
  • Dietary fiber two g
  • Trans fat Trace
  • Included sugars eight g
  • Monounsaturated fat two g
  • Protein 3 g
  • Whole sugars ten g

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