These mini-muffins are extra sweet with white chocolate and pecans. For a change of flavor, use plain chocolate or replace the pecans with your favorite nut.
White Chocolate Pecan Nut Mini-Muffins
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Ingredients
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 5 ounces white chocolate, roughly chopped
- 1 cup pecan nuts, chopped*
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- 1/3 cup buttermilk
- 1/4 cup light brown sugar
- 5 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 400º. Lightly grease and flour three trays of 12 mini-muffin pans.
- Sift together flour, baking powder and baking soda in large bowl. Stir in chocolate and nuts. In a medium bowl, whisk together remaining ingredients and quickly fold into flour mixture.
- Spoon mixture into prepared mini-muffin pans. Bake for 8-12 minutes, until golden and risen. Cool muffins in pans on wire rack for 10 minutes before serving.
Recipe Notes
Nutrition Facts
White Chocolate Pecan Nut Mini-Muffins
Amount Per Serving
Calories 91
* Percent Daily Values are based on a 2000 calorie diet.
*Star ingredient: Pecans are slightly sweeter than walnuts and make a good substitute for them in recipes. Both types of nuts contain polyunsaturated fatty acids, protein and fiber.
From Diabetes Cookbook (DK Publishing) by American Diabetes Association.
Photography by: Priscilla Montoya
Calories 91,Fat 5,Perfat 51,Cholesterol 16,Carbo 10,Protein 2,Fiber N/A,Sodium N/A
