Rhubarb Pecan Muffins

Rhubarb Pecan Muffins

These moist and flavorful muffins combine tart rhubarb with crunchy pecans for a delicious, fiber-rich snack or breakfast option.

Active Time
35 mins
Total Time
35 mins
Total Servings
12 Serves

How to Make It

1. Step
Preheat the oven to 350°F (177°C) and line a muffin pan with paper or foil liners.
2. Step
In a large mixing bowl, combine the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda, and salt. Stir to mix evenly.
3. Step
In a separate bowl, add the egg whites, canola oil, applesauce, grated orange peel, and orange juice.
4. Step
Using an electric mixer, beat the wet ingredients until smooth.
5. Step
Pour the wet mixture into the bowl with the dry ingredients. Blend just until moistened but still slightly lumpy.
6. Step
Gently stir in the finely chopped rhubarb.
7. Step
Spoon the batter into the prepared muffin cups, filling each cup about two-thirds full.
8. Step
Sprinkle about 1/2 teaspoon of chopped pecans on top of each muffin.
9. Step
Bake the muffins for 25 to 30 minutes, or until springy to the touch.
10. Step
Let the muffins cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole-wheat 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 cups finely chopped rhubarb
  • 2 tablespoons chopped pecans

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