Seasons and Suppers · by Jennifer Maloney★ 5.0 (2)
Rhubarb Orange Muffins
NUTRITION · PER SERVING45M COOK
CAL 17%·PRO 11%
CARBS 47G56% OF CAL
5G FIBER17G OTHER25G TOTAL SUGAR
FAT 14G38% OF CAL
1G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Easy muffins with rhubarb pieces, pecans, and bright orange flavor throughout. Tart and sweet, they work for breakfast or as a simple snack.
dessertamericanbaked good🔥 ovendairy freevegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 2 cups all-purpose flour (spooned and levelled)
- 3/4 cup granulated white sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup pecans (chopped)
- 1 large egg
- 1/4 cup vegetable oil (or similar neutral-tasting oil)
- 2 teaspoons orange zest
- 3/4 cup orange juice (fresh or bottled)
- 1 1/4 cups rhubarb (fresh or frozen, cut into 1/2-inch pieces)
At a glance
PER SERVING · TIME 45M
CAL 17%·PRO 11%
CARBS 47G56% OF CAL
5G FIBER17G OTHER25G TOTAL SUGAR
FAT 14G38% OF CAL
1G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 336mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 212mg
- Calcium
- 27mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 336MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.