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By Mayo Clinic Team&#13

Dietitian’s idea:

Pecans are a good source of fiber and the vitamins thiamin and copper.

Number of servings

Serves 12

  1. Low Extra fat

Ingredients

  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

Directions

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

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

In a independent bowl, include the egg whites, canola oil, applesauce, orange peel and orange juice. Working with an electric mixer, beat until eventually sleek. Incorporate to the flour mixture and mix just till moistened but even now lumpy. Stir in the chopped rhubarb.

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

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

Nutritional assessment for every serving

Serving measurement: 1 muffin

  • Cholesterol mg
  • Calories 146
  • Sodium 220 mg
  • Full body fat 3.5 g
  • Complete carbohydrate 26 g
  • Saturated extra fat
  • Dietary fiber 2 g
  • Trans fat Trace
  • Additional sugars 8 g
  • Monounsaturated fats 2 g
  • Protein 3 g
  • Overall sugars 10 g