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Rhubarb Pecan Muffins |
| Yield: 12 servings |
Ingridients:
2 cup flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1 each egg, large
2 teaspoon orange peel, grated
1 1/4 cup rhubarb, fresh fine chopped
3/4 cup sugar
1/2 teaspoon baking soda
3/4 cup chopped pecans
1/4 cup vegetable oil
3/4 cup orange juice |
Preparation:
Combine all dry ingredients. Beat egg and oil; add orange juice. Add to flour mix. Add rhubarb. Bake 350F 25-30 min. |
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| Proximates |
|
|
| Water |
g |
31.05 |
| Energy |
kcal |
228 |
| Protein |
g |
3.36 |
| Total lipid (fat) |
g |
10.16 |
| Ash |
g |
1.25 |
| Carbohydrate, by difference |
g |
32.01 |
| Fiber, total dietary |
g |
1.6 |
| Minerals |
|
|
| Calcium, Ca |
mg |
49 |
| Iron, Fe |
mg |
1.28 |
| Magnesium, Mg |
mg |
17 |
| Phosphorus, P |
mg |
91 |
| Potassium, K |
mg |
189 |
| Sodium, Na |
mg |
253 |
| Zinc, Zn |
mg |
0.51 |
| Copper, Cu |
mg |
0.135 |
| Manganese, Mn |
mg |
0.508 |
| Selenium, Se |
mcg |
8.2 |
| Vitamins |
|
|
| Vitamin C |
mg |
9.3 |
| Thiamin |
mg |
0.23 |
| Riboflavin |
mg |
0.136 |
| Niacin |
mg |
1.423 |
| Pantothenic acid |
mg |
0.201 |
| Vitamin B-6 |
mg |
0.035 |
| Folate |
mcg |
48 |
| Vitamin B-12 |
mcg |
0.01 |
| Vitamin A, IU |
IU |
51 |
| Vitamin E |
mg_ATE |
2.667 |
| Lipids |
|
|
| Fatty acids, total saturated |
g |
0.971 |
| Fatty acids, total monounsaturated |
g |
3.949 |
| Fatty acids, total polyunsaturated |
g |
4.697 |
| Cholesterol |
mg |
0 |
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