Rhubarb pecan muffins – Mayo Clinic

Ingredients

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

Directions

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.