Orange-Pecan Mini Muffins

3
Total Time
30 min
Prep
18 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

baking soda

½ tsp

table salt

¼ tsp

egg white(s)

1 large

low-fat buttermilk

½ cup(s)

vegetable oil

1 Tbsp

orange zest

1 tsp, finely grated

vanilla extract

½ tsp

unsalted pecan halves

2 Tbsp, chopped, plus 1 tsp pecans, finely chopped and divided

Instructions

  1. Preheat oven to 350ºF. Arrange 16 mini foil muffin cup liners about 1 inch apart on a baking sheet. (Note: We used disposable foil muffin cup liners instead of muffin tins to cut back on clean up. You can use nonstick mini muffin tins, however, if you prefer.)
  2. Combine flour, sugar, baking powder, baking soda and salt in a medium bowl. In a 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 muffin cup liner; sprinkle muffin tops with remaining pecans. Bake until centers spring back when gently pressed, about 12 minutes. Yields 1 muffin per serving.

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