White Chocolate and Pecan Mini Muffins Recipe
Diabetic Friendly Recipe
These White Chocolate and Pecan Mini Muffins are made extra sweet with the white chocolate and crunchy with pecans. For a change of flavor, use plain chocolate or replace the pecans with your favorite nut.
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
Preheat oven to 400-degrees. 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 to 12 minutes, until golden and risen. Cool muffins in pans on wire rack for ten minutes before serving.
Serving Size: 1 mini muffin
Calories: 91; Fat: 5g; Cholesterol: 16g; Carbohydrates: 10g; Protein: 2g
Calories from fat: 51 percent
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