Orange-Pecan Mini Muffins
- Total Time
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 flour1 cup(s)
baking powder½ tsp
baking soda½ tsp
table salt¼ tsp
egg white(s)1 large
low-fat buttermilk½ cup(s)
vegetable oil1 Tbsp
orange zest1 tsp, finely grated
vanilla extract½ tsp
unsalted pecan halves2 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.