Orange Rhubarb Muffins

This muffin was made to use fresh (and frozen) rhubarb. Fresh orange zest is the key to a flavorful muffin. I prefer this muffin warm, which is my preference for most muffins. (Christmas wrappers are not essential, especially not when fresh rhubarb is in season.)Orange Rhubarb Muffins
1 cup flour
1 cup wheat flour
1/2 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 egg whites
2 Tbsp. canola oil
2 Tbsp. applesauce
2 tsp. grated orange peel (or more)
3/4 cup orange juice
1 1/4 cups finely chopped rhubarb
2 Tbsp. chopped pecans

Preheat the oven to 350ºF. Line muffin tin with 12 liners. In large bowl, combine flours, sugar, baking powder, soda and salt. Stir to mix evenly.

In separate bowl, combine egg whites, canola oil, applesauce, orange peel and orange juice. Beat until smooth. Add to flour mixture and stir until just moistened but still lumpy. Stir in rhubarb.

Spoon batter into 12 liners, filling each about 2/3 full. Sprinkle with 1/2 tsp. chopped pecans on each muffin. Bake until springy to the touch, about 25 to 30 minutes. Let cool 5 minutes, and then transfer to cool rack to cool completely.