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
Two eggs, beaten
1/3 cup buttermilk
1/4 cup light brown sugar
5 tablespoons 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 ten 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.
(per White Chocolate and Pecan Mini-Muffin)
Calories from fat: 51%