Diabetes Recipes

White Chocolate and Pecan Mini-Muffins

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White Chocolate and Pecan Mini-Muffins
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Nutrition Facts

Makes: 36 Serving(s)


Amount Per Serving


Calories: 90


Total Fat: 5g


Saturated Fat: 2g


Cholesterol: 15mg


Sodium: 30mg


Total Carbohyrdates: 9g


Dietary Fiber: 0g


Sugars: 4g


Protein: 2g


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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