Rhubarb Crunch Muffins

Rhubarb Crunch Muffins

1 cup all-purpose flour
1 cup whole wheat pastry flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 egg whites
2 tablespoons canola oil
2 tablespoons unsweetened applesauce
2 teaspoons grated orange peel
3/4 cup freshly squeezed orange juice
1 1/4 cup finely chopped rhubarb
3 tablespoons chopped pecans

Preheat the oven to 350

In a large bowl, whisk together the flours, sugar, baking powder, baking soda and salt.

In a medium bowl, whisk egg whites, canola oil, applesauce, orange peel and orange juice until well combined. Pour into the flour mixture and stir just until combined. Gently fold in the rhubarb.

Evenly divide batter in a 12 cup muffin pan lightly coated with cooking spray. Scatter chopped pecans over each muffin well.

Bake until a toothpick comes out mostly clean - a few crumbs still attached is okay, about 15-20 minutes. Let sit for 5 minutes and them move muffins to a wire rack to cool completely.

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