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By Mayo Clinic Team&#13

Dietitian’s idea:

Pecans are a very good supply of fiber and the vitamins and minerals thiamin and copper.

Amount of servings

Serves 12

  1. Lower Fat

Components

  1. 1 cup all-objective flour
  2. 1 cup complete-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. 3/4 cup calcium-fortified orange juice
  12. 1 1/4 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 large mixing bowl, merge the flours, sugar, baking powder, baking soda and salt. Stir to combine evenly.

In a individual bowl, increase the egg whites, canola oil, applesauce, orange peel and orange juice. Employing an electric mixer, defeat right until smooth. Incorporate to the flour combination and blend just right until moistened but still lumpy. Stir in the chopped rhubarb.

Spoon the batter into 12 muffin cups, filling each individual cup about 2/3 complete. Sprinkle 1/2 teaspoon of chopped pecans on to every single muffin.

Bake until eventually springy to the touch, about 25 to 30 minutes. Permit awesome for 5 minutes, then transfer the muffins to a wire rack to awesome wholly.

Nutritional examination for every serving

Serving dimensions: 1 muffin

  • Cholesterol mg
  • Calories 146
  • Sodium 220 mg
  • Total fat 3.5 g
  • Whole carbohydrate 26 g
  • Saturated body fat
  • Nutritional fiber 2 g
  • Trans body fat Trace
  • Included sugars 8 g
  • Monounsaturated extra fat 2 g
  • Protein 3 g
  • Total sugars 10 g