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Rhubarb Pecan Muffins

Rhubarb Pecan Muffins

2 cups of flour
1/2 cup of sugar
1 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
2 tablespoon of chopped pecans
2 egg whites
2 tablespoons of oil
2 tablespoons of unsweetened applesauce
2 teaspoons of grated orange peel
3/4 cup orange juice
1 1/4 cups of finely-chopped rhubarb

Instructions:

Preheat oven to 350ºF. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, combine egg whites, oil, unsweetened applesauce, orange peel, and orange juice. Add egg mixture to dry ingredients all at once and stir until moistened. Stir in rhubarb.

Spray muffin tin with nonstick spray. Fill 12 muffin cups almost to the top. Sprinkle with chopped pecans. Bake 25 to 30 minutes.

This recipe yields 12 muffins.

Nutritional Analysis Per Serving: Calories 150; Fat (grams) 3; Percent calories from fat 18; Percent polyunsaturated 3; Percent saturated 3; Percent monounsaturated 12; Cholesterol (milligrams) 0; Sodium (milligrams) 175; Protein (grams) 3; Carbohydrate (grams) 27; Fiber (grams) 1.

Formatted for MC5 11-28-1999 by Joe Comiskey - jcomiskey@krypto.net