 White Chocolate Pecan Nut Mini-MuffinsFebruary, 2001 Serves 36 (1 muffin per serving) / These 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. 2 cups unbleached all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 5 ounces white chocolate, roughly chopped 1 cup pecan nuts, chopped* 1 teaspoon vanilla extract 2 eggs, beaten 1/3 cup buttermilk 1/4 cup light brown sugar 5 tablespoons unsalted butter, melted 1. Preheat oven to 400º. Lightly grease and flour three trays of 12 mini-muffin pans. 2. 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. 3. Spoon mixture into prepared mini-muffin pans. Bake for 8-12 minutes, until golden and risen. Cool muffins in pans on wire rack for 10 minutes before serving. *Star ingredient: 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. From Diabetes Cookbook (DK Publishing) by American Diabetes Association. Photography by: Priscilla Montoya Calories 91,Fat 5,Perfat 51,Cholesterol 16,Carbo 10,Protein 2,Fiber N/A,Sodium N/A |
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White Chocolate Pecan Nut Mini-Muffins
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