POINTS® Value | 2 Servings | 16 Preparation Time | 18 min Cooking Time | 12 min Level of Difficulty | Easy
desserts | 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.
1 cup all-purpose flour 1/2 cup sugar 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp table salt 1 large egg white(s) 1/2 cup buttermilk 1 Tbsp vegetable oil 1 tsp orange zest, finely grated 1/2 tsp vanilla extract 7 tsp pecan halves, finely chopped
Instructions
1. 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.) 2. 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. 3. 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.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
