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Rhubarb-Pecan Muffins

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Submitted by gabi

YIELD

12 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

2 473
CUPS ML ALL-PURPOSE FLOUR
¾ 177
CUP ML SUGAR
1 ½ 7.5
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML SALT
¾ 177
CUP ML PECANS
chopped
1 1
EACH EACH EGGS
¼ 59
CUP ML VEGETABLE OIL
2 1E+1
TEASPOONS ML ORANGE ZEST
grated
¾ 177
CUP ML ORANGE JUICE
1 ¼ 296
CUPS ML RHUBARB
fresh, fine chopped *

Directions

Combine all dry ingredients.

Beat egg and oil; add orange juice.

Add to flour mix.

Add rhubarb.

Bake 350℉ (180℃) 25 to 30 min.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 223 41% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 225mg 9%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 5%
Sugars g
Protein 7g
Vitamin A 1% • Vitamin C 9%
Calcium 2% • Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 
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Save time with Baked Breakfast from your Freezer
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