Rhubarb pecan muffins – Mayo Clinic

Components

1. one cup all-intent flour
2. one cup whole-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/four cup calcium-fortified orange juice
12. one one/four cup finely chopped rhubarb
13. 2 tablespoons chopped pecans

Instructions

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

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

In a individual bowl, insert the egg whites, canola oil, applesauce, orange peel and orange juice. Utilizing an electric powered mixer, conquer right until clean. Include to the flour combination and mix just right until moistened but still lumpy. Stir in the chopped rhubarb.

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

Bake right until springy to the touch, about 25 to 30 minutes. Permit neat for 5 minutes, then transfer the muffins to a wire rack to neat fully.