Homemade Rhubarb Pecan Muffins

READY IN: 40minsYIELD: 12 muffins

INGREDIENTS

  • 2cupsall-purpose flour
  • 34 cupsugar
  • 1 12 teaspoonsbaking powder
  • 12 teaspoonbaking soda
  • 1teaspoonsalt
  • 34 cuppecans (chopped)
  • 1largeegg
  • 14 cupvegetable oil
  • 2teaspoonsorange peel (grated)
  • 34 cuporange juice
  • 2cupsrhubarb (finely chopped)
  • NUTRITION INFO

    Serving Size: 1 (172) g

    Servings Per Recipe:6

    Calories: 458.5

    Calories from Fat 182 g 40 %

    Total Fat 20.2 g 31 %

    Saturated Fat 2.4 g 11 %

    Cholesterol 31 mg 10 %

    Sodium 598.1 mg 24 %

    Total Carbohydrate64.2 g 21 %

    Dietary Fiber 3.3 g 13 %

    Sugars 28.7 g 114 %

    Protein 7.2 g 14 %

    DIRECTIONS

  • In large bowl, combine flour, sugar, baking powder, baking soda, and pecans.
  • In medium bowl, beat egg,.
  • Add oil, orange peel and juice.
  • Add liquid mixture all at once and stir just until batter is moist. Stir in rhubarb.
  • Lightly grease 12 large muffin cups and fill three-quarters full.
  • Bake at 350 degrees for 25 to 30 minutes.
  • Makes 12 muffins.
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