RHUBARB PECAN MUFFINS, DIABETIC

Rhubarb Pecan Muffins, Diabetic image

Provided by Annacia * @Annacia

Categories Muffins

Number Of Ingredients 14

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1 cup(s) whole wheat pastry flour
1 cup(s) whole wheat flour
1/2 cup(s) splenda or sugar sub to equal this amount
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
2 - egg whites
2 tablespoon(s) canola oil
2 tablespoon(s) unsweetened applesauce
2 teaspoon(s) grated orange peel
1/4 cup(s) orange juice
1/2 cup(s) fat free milk
1/4 cup(s) finely chopped rhubarb
2 tablespoon(s) chopped pecans

Steps:

Preheat 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.
In a separate bowl, add the egg whites, canola oil, applesauce, orange peel, orange juice and milk. Using an electric mixer, beat until smooth.
Add to the flour mixture at once and blend just until moistened but still 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 onto each muffin and bake until springy to the touch, about 25 to 30 minutes.
Let cool for 5 minutes, then transfer the muffins to a wire rack to cool completely.