rhubarb pecan muffins, diabetic
If you need to avoid gluten just use 2 cups whole spelt flour. I prefer to mix the nut pieces into the batter as I think they get to crisp on top.
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yield
12 serving(s)
prep time
15 Min
cook time
25 Min
method
Bake
Ingredients For rhubarb pecan muffins, diabetic
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1 cwhole wheat pastry flour
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1 cwhole wheat flour
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1/2 csplenda or sugar sub to equal this amount
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1 1/2 tspbaking powder
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1/2 tspbaking soda
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1/2 tspsalt
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2egg whites
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2 Tbspcanola oil
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2 Tbspunsweetened applesauce
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2 tspgrated orange peel
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1/4 corange juice
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1/2 cfat free milk
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1/4 cfinely chopped rhubarb
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2 Tbspchopped pecans
How To Make rhubarb pecan muffins, diabetic
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1Preheat 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 mix evenly.
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2In a separate bowl, add the egg whites, canola oil, applesauce, orange peel, orange juice and milk. Using an electric mixer, beat until smooth.
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3Add to the flour mixture at once and blend just until moistened but still lumpy. Stir in the chopped rhubarb.
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4Spoon the batter into 12 muffin cups, filling each cup about 2/3 full. Sprinkle 1/2 teaspoon of chopped pecans onto each muffin and bake until springy to the touch, about 25 to 30 minutes.
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5Let cool for 5 minutes, then transfer the muffins to a wire rack to cool completely.
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