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Ingredients

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Directions

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  • In a large bowl, combine flour, the 3/4 cup sugar, the pecans, baking powder, salt, and baking soda.

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  • In another bowl, beat together egg, orange peel, orange juice, and cooking oil. Stir in rhubarb. Make a well in the center of the flour mixture. Pour in the rhubarb mixture all at once. Stir until just moistened (batter should be lumpy).

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  • Line muffin cups with paper bake cups. Fill 2/3 full. Sprinkle with the 1/4 cup sugar.

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  • Bake in a 400 degree F. oven for about 20 minutes or until golden. Remove from pans; serve warm.

Nutrition Facts

180 calories; total fat 8g; saturated fat 1g; cholesterol 13mg; sodium 227mg; carbohydrates 26g; fiber 1g; protein 3g; vitamin a 10RE; vitamin c 7mg; calcium 40mg; iron 1mg.

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