READY IN: 40minsYIELD: 12 muffins
INGREDIENTS
2cupsall-purpose flour
3⁄4 cupsugar
1 1⁄2 teaspoonsbaking powder
1⁄2 teaspoonbaking soda
1teaspoonsalt
3⁄4 cuppecans (chopped)
1largeegg
1⁄4 cupvegetable oil
2teaspoonsorange peel (grated)
3⁄4 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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