Ingredients

• 1 cup (250 mL) whole barley flour
• 1 cup (250 mL) all-purpose flour
• ¾ cup (175 mL) granulated sugar
• 1 ½ tsp (7 mL) baking powder
• ½ tsp (2 mL) baking soda
• 1 tsp (5 mL) salt1 egg
• ¼ cup (50 mL) canola oil
• 2 tsp (10 mL) grated orange peel
• ¾ cup (175 mL) orange juice
• 1 ½ cups (375 mL) finely chopped rhubarb*
• ¾ cup (175 mL) chopped pecans

Lightly grease or spray non-stick muffin pans with non-stick cooking spray. In a large bowl, combine flours, sugar, baking powder, baking soda and salt. In another bowl, combine egg, canola oil, orange peel and juice. Add to dry ingredients along with chopped rhubarb and pecans. Spoon into prepared pans. If desired, sprinkle 1 tbsp (15 mL) topping on each muffin. Bake in a 375°F (190°C) oven for 25 minutes or until tops are firm to the touch.

Makes 12 muffins.

*Chopped fresh or frozen cranberries may be substituted

Topping (optional)

• ½ cup (125 mL) quick cooking oats
• ½ cup (125 mL) brown sugar
• ¼ cup (50 mL) chopped pecans
• ¼ tsp (1 mL) cinnamon
• ¼ tsp (1 mL) ginger
• ¼ cup (50 mL) melted butter

In a small bowl, combine oats, sugar, pecans, spices and melted butter.

No Topping With Topping: Weight: 80.69 g 100.52 g; Calories: 223.16 321.90; Protein: 2.47 g 3.24 g; Carbohydrate: 30.71 g 42.52 g; Fat:; 11.59 g 17.32 g; Saturated Fat: 0.93 g 3.50 g; Trans Fat: 0.02 g 0.18 g; Sugars: 14.53 g 23.68 g; Cholesterol: 16.08 mg 26.26 mg; Fibre: 2.41 g 3.04 g; Sodium: 301.11 mg 337.50 mg; Potassium: 119.98 mg 143.39 mg