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

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