Home > Diabetic Recipes > White Chocolate and Pecan Mini Muffins

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.

White Chocolate and Pecan Mini Muffins

Recipe 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

Recipe Directions

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.

Nutrition Nibbles

*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.

Nutrition Information

Serving Size: 1 mini muffin
Calories: 91; Fat: 5g; Cholesterol: 16g; Carbohydrates: 10g; Protein: 2g

Calories from fat: 51 percent

You may also like...