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.

Nutrition information:
(per White Chocolate and Pecan Mini-Muffin)
Calories: 91
Fat: 5g
Calories from fat: 51%
Cholesterol: 16g
Carbohydrate: 10g
Protein: 2g