Rhubarb pecan muffins – Mayo Clinic

Elements

1. 1 cup all-reason flour
2. 1 cup total-wheat flour
3. 1/2 cup sugar
4. 1 1/2 teaspoons baking powder
5. 1/2 teaspoon baking soda
6. 1/2 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. 1 1/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 massive mixing bowl, mix the flours, sugar, baking powder, baking soda and salt. Stir to combine evenly.

In a independent bowl, insert the egg whites, canola oil, applesauce, orange peel and orange juice. Using an electric powered mixer, conquer right up until sleek. Incorporate to the flour mixture and mix just right up until moistened but continue to lumpy. Stir in the chopped rhubarb.

Spoon the batter into 12 muffin cups, filling every single cup about 2/3 full. Sprinkle 1/2 teaspoon of chopped pecans onto every single muffin.

Bake right up until springy to the touch, about 25 to 30 minutes. Permit great for five minutes, then transfer the muffins to a wire rack to great totally.