Rhubarb pecan muffins – Mayo Clinic

By Mayo Clinic Staff

Dietitian’s tip:

Pecans are a excellent supply of fiber and the nutrition thiamin and copper.

Variety of servings

Serves twelve

  1. Minimal Fat


  1. 1 cup all-intent 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. three/four cup calcium-fortified orange juice
  12. 1 1/four 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 substantial mixing bowl, blend the flours, sugar, baking powder, baking soda and salt. Stir to mix evenly.

In a individual bowl, increase the egg whites, canola oil, applesauce, orange peel and orange juice. Applying an electric mixer, defeat right up until easy. Add to the flour mixture and mix just right up until moistened but nevertheless lumpy. Stir in the chopped rhubarb.

Spoon the batter into twelve muffin cups, filling each and every cup about 2/three comprehensive. Sprinkle 1/2 teaspoon of chopped pecans onto each and every muffin.

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

Nutritional evaluation for each serving

Serving size: 1 muffin

  • Cholesterol mg
  • Calories 146
  • Sodium 220 mg
  • Full fats three.five g
  • Full carbohydrate 26 g
  • Saturated fats
  • Nutritional fiber 2 g
  • Trans fats Trace
  • Included sugars 8 g
  • Monounsaturated fats 2 g
  • Protein three g
  • Full sugars ten g