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Rhubarb Pecan Muffins

Categories:
low fat, muffins

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

Preheat oven to 350 degrees. 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.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-28-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 148 Calories (kcal); 3g Total Fat; (20% calories from fat); 3g Protein; 27g Carbohydrate; 0mg Cholesterol; 212mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one muffin as: 1 starch, 1 fruit and 1 fat serving. Weight Watcher points calculated at 3 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Yield: 12 servings

Preparation Time: 0:00



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