Homemade Rhubarb Pecan Muffins

READY IN: 40minsYIELD: 12 muffins

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)

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 %

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.