These White Chocolate Pecan Mini-Muffins are extra sweet with white chocolate and pecans. For a change of flavor, use plain chocolate or replace the pecans with your favorite nut.
If these do not sound scrumptious, try a Pumpkin Muffin, Blueberry Cornmeal Muffin, or

White Chocolate Pecan Mini-MuffinsPrep Time: 15 min
Cook Time: 10 min per muffin tin
Ready In: 35 min

Servings: 36


2 cup unbleached All-purpose Flour
2 tsp Baking Powder (low sodium)
1/2 tsp Baking Soda
5 oz White Chocolate, roughly chopped
1 cup Pecan Nuts, chopped
1 tsp Vanilla Extract
2 medium Eggs, beaten
1/3 cup Buttermilk (low fat)
1/4 cup Light Brown Sugar (unpacked)
5 tbsp Unsalted Butter, melted

Preheat oven to 400-degrees. Lightly grease and flour three trays of 12 mini-muffin pans.
Sift together flour, baking powder and baking soda in large bowl. Stir in chocolate and nuts. In a medium bowl, whisk together remaining ingredients and quickly fold into flour mixture.
Spoon mixture into prepared mini-muffin pans. Bake for 8 to 12 minutes, until golden and risen. Cool muffins in pans on wire rack for 10 minutes before serving.

Tips & Notes
Pecans are slightly sweeter than walnuts and make a good substitute for them in recipes. Both types of nuts contain polyunsaturated fatty acids, protein and fiber.

Nutritional Information Per Serving
Calories: 90
Total Fat: 5g
Saturated Fat: 2g
Cholesterol: 15mg
Sodium: 30mg
Total Carbohydrates: 9g
Dietary Fiber: 0g
Sugars: 4g
Protein: 2g


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Filed under: Recipes for Diabetics

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