By Mayo Clinic Workers

Dietitian’s idea:

Pecans are a fantastic source of fiber and the nutrition thiamin and copper.

Selection of servings

Serves 12

  1. Reduced Fats


  1. 1 cup all-purpose flour
  2. 1 cup full-wheat flour
  3. 1/2 cup sugar
  4. 1 1/2 teaspoons baking powder
  5. 1/2 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 2 egg whites
  8. 2 tablespoons canola oil
  9. 2 tablespoons unsweetened applesauce
  10. 2 teaspoons grated orange peel
  11. 3/4 cup calcium-fortified orange juice
  12. 1 1/4 cup finely chopped rhubarb
  13. 2 tablespoons chopped pecans


Heat the oven to 350 F. Line a muffin pan with paper or foil liners.

In a large mixing bowl, combine the flours, sugar, baking powder, baking soda and salt. Stir to blend evenly.

In a different bowl, increase the egg whites, canola oil, applesauce, orange peel and orange juice. Applying an electrical mixer, conquer until eventually clean. Insert to the flour combination and mix just until eventually moistened but however lumpy. Stir in the chopped rhubarb.

Spoon the batter into 12 muffin cups, filling each cup about 2/3 full. Sprinkle 1/2 teaspoon of chopped pecans on to each muffin.

Bake until eventually springy to the contact, about 25 to thirty minutes. Allow neat for 5 minutes, then transfer the muffins to a wire rack to neat entirely.

Dietary evaluation for each serving

Serving size: 1 muffin

  • Cholesterol mg
  • Calories 146
  • Sodium 220 mg
  • Whole unwanted fat 3.5 g
  • Whole carbohydrate 26 g
  • Saturated unwanted fat
  • Nutritional fiber 2 g
  • Trans unwanted fat Trace
  • Included sugars eight g
  • Monounsaturated unwanted fat 2 g
  • Protein 3 g
  • Whole sugars ten g