Ingredients
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
Preheat oven to 350ºF. Arrange 16 mini foil muffin cup liners about 1 inch apart on a baking sheet. You can use nonstick mini muffin tins.
Combine flour, sugar, baking powder, baking soda and salt in a medium bowl. In a 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.
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.
