About

Make this for: Breakfast

Category: Breads & Muffins

This Recipe Makes: 36 Serving(s)

Summary

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. (NOTE: low sodium baking powder, low-fat buttermilk and unpacked light brown sugar used in analysis)

What you'll need

• 2 cup unbleached all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 5 oz white chocolate, roughly chopped
• 1 cup pecan nuts, chopped (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.)
• 1 tsp. vanilla extract
• 2 med eggs, beaten
• 1/3 cup buttermilk
• 1/4 cup light brown sugar
• 5 tbsp. unsalted butter, melted

Instructions

• Step 1
  Preheat oven to 400-degrees. Lightly grease and flour three trays of 12 mini-muffin pans.
• Step 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.
• Step 3
  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 ten minutes before serving.

Diabetic Exchanges

• Fat: 1
• Carbohydrate: 1/2