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READY IN: 40mins YIELD: 12 muffins
INGREDIENTS 2cups all-purpose flour 3 ⁄4 cup sugar 1 1 ⁄2 teaspoons baking powder 1 ⁄2 teaspoon baking soda 1teaspoon salt 3 ⁄4 cup pecans (chopped) 1large egg 1 ⁄4 cupvegetable oil 2teaspoonsorange peel (grated) 3 ⁄4 cuporange juice 2cups rhubarb (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 Carbohydrate 64.2 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. Source: Read Full Article
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