Photo of Orange-Pecan Mini Muffins by WW

Orange-Pecan Mini Muffins

Points® value
Total Time
27 min
15 min
12 min
With a very low calorie count per piece, these fruit-and-nut mini muffins are the perfect accompaniment to a morning cup of coffee or tea.


All-purpose flour

1 cup(s)


½ cup(s)

Baking powder

½ tsp(s)

Baking soda

½ tsp(s)

Table salt

¼ tsp(s)

Egg whites

1 serving(s), large

1% low-fat buttermilk

½ cup(s)

Vegetable oil

1 tbsp(s)

Orange zest

1 tsp(s), finely grated

Vanilla extract

½ tsp(s)

Unsalted pecan halves

2 tbsp(s), chopped, finely chopped

Unsalted pecan halves

1 cup(s), chopped, finely chopped


  1. Heat oven to 350ºF. Arrange 16 foil mini muffin cups about 1 inch apart on a baking sheet.
  2. Combine flour, sugar, baking powder, baking soda and salt in medium bowl. In separate, small bowl, whisk together egg white, buttermilk, oil, orange zest, vanilla and 1 tablespoon of pecans. Stir buttermilk mixture into flour mixture just until combined. Do not overmix.
  3. Spoon about 1 heaping tablespoon of batter into each foil cup; sprinkle tops with remaining pecans. Bake until centres spring back when gently pressed, about 12 minutes.