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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (78g) Recipe makes 12 servings |
||
| Calories 227 | ||
| Calories from Fat 91 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.1g | 15% | |
| Saturated Fat 1.2g | 5% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 4.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 17mg | 5% | |
| Sodium 298mg | 12% | |
| Potassium 124mg | 3% | |
| Total Carbohydrate 31.8g | 10% | |
| Dietary Fiber 1.5g | 6% | |
| Sugars 14.3g | ||
| Protein 3.5g | 7% | |
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Ingredients
- 2 cups flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup pecans, Chopped
- 1 large egg
- 1/4 cup vegetable oil
- 2 teaspoons orange rind, Grated
- 3/4 cup orange juice
- 1 1/4 cups rhubarb, fresh fine chopped
Directions
1
Combine all dry ingredients.2
Beat egg and oil; add orange juice.3
Add to flour mix.4
Add rhubarb.5
Bake 350F 25-30 min.
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- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Fruit > Nuts
- Preparation > Time to Make > < 15 mins
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Featured Reviews for This Recipe
From: Xanthia
On Jun 6, 2009
I used an egg replacer and it turned out great. I didn't have one, but they were inhaled.
From: Abby Girl
On Jul 23, 2008
I found this recipe in our local paper. They turned out wonderful! I would do this recipe again
From: Shar-on
On Mar 8, 2004
I was going to post this recipe and I find it's here already. I have made these several times and they are very tasty and a nice way to use fresh spring rhubarb. I have also used frozen rhubarb and they are just as good.
From: karen in tbay
On Aug 8, 2005
Great muffins. We have made them with frozen rhubarb and have made them a few times now.
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