Orange-Pecan Mini Muffins
5
Points®
Total time: 27 min • Prep: 15 min • Cook: 12 min • Serves: 16 • Difficulty: Easy
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.
Ingredients
All-purpose flour
1 cup(s)
Sugar
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
Instructions
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.
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