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Rhubarb pecan muffins – Mayo Clinic

By Mayo Clinic Personnel

Dietitian’s suggestion:

Pecans are a good source of fiber and the vitamins thiamin and copper.

Number of servings

Serves twelve

  1. Small Extra fat


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


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

In a significant mixing bowl, blend the flours, sugar, baking powder, baking soda and salt. Stir to blend evenly.

In a independent bowl, increase the egg whites, canola oil, applesauce, orange peel and orange juice. Making use of an electric powered mixer, conquer right up until smooth. Include to the flour mixture and blend just right up until moistened but however lumpy. Stir in the chopped rhubarb.

Spoon the batter into twelve muffin cups, filling each and every cup about 2/3 total. Sprinkle one/2 teaspoon of chopped pecans on to each and every muffin.

Bake right up until springy to the touch, about twenty five to thirty minutes. Enable great for 5 minutes, then transfer the muffins to a wire rack to great completely.

Nutritional evaluation per serving

Serving measurement: one muffin

  • Cholesterol mg
  • Energy 146
  • Sodium 220 mg
  • Overall fat 3.5 g
  • Overall carbohydrate 26 g
  • Saturated fat
  • Nutritional fiber 2 g
  • Trans fat Trace
  • Extra sugars 8 g
  • Monounsaturated fat 2 g
  • Protein 3 g
  • Overall sugars ten g