Orange-pecan mini muffins
1% low-fat buttermilk
1 tsp, finely grated
Unsalted pecan halves
2 Tbsp, chopped, plus 1 tsp pecans, finely chopped and divided
- 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.)
- 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.
- 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.