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Recipe: Rhubarb pecan muffins

Recipe: Rhubarb pecan muffins

Although pecans are high in fat and calories, a few sprinkled on top of these muffins go a long way toward adding crunchy texture and robust flavor.

Although pecans are high in fat and calories, a few sprinkled on top of these muffins go a long way toward adding crunchy texture and robust flavor. Pecans are also a good source of fiber and the nutrients thiamin and copper.


Directions

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

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

In a separate bowl, add the egg whites, canola oil, applesauce, orange peel and orange juice. Using an electric mixer, beat until smooth. Add to the flour mixture and blend just until moistened but still lumpy. Stir in the chopped rhubarb.

Spoon the batter into 12 muffin cups, filling each cup about 2/3 full. Sprinkle 1/2 teaspoon of chopped pecans onto each muffin and bake until springy to the touch, about 25 to 30 minutes. Let cool for 5 minutes, then transfer the muffins to a wire rack to cool completely.


Ingredients
  • 1 cup all-purpose (plain) flour
  • 1 cup whole-wheat (whole-meal) flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 egg whites
  • 2 tablespoons canola oil
  • 2 tablespoons unsweetened applesauce
  • 2 teaspoons grated orange peel
  • 3/4 cup calcium-fortified orange juice
  • 1 1/4 cup finely chopped rhubarb
  • 2 tablespoons chopped pecans

Exchange Data
Dash
Dairy 
Fats
Fruits
Grains
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables 
Diabetes
Fats
Freefoods 
Fruits 
Meat 
Milk 
NonStarchyVegetables 
Starches 
Sweets1/2 
HWP
Carbs
Fats
Protein Dairy 
Sweets1/2 
Vegetables 
NutrientAnalysis
Calcium 
Calories143 
Carbohydrate26 g 
Cholesterol0 mg 
Fiber2 g 
Monounsaturatedfat2 g 
Potassium 
Protein3 g 
Saturatedfat<1 g 
Servingsize1 muffin 
Sodium190 mg 
TotalFat3 g 

2014-09-06

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