1 c all-purpose flour
1/2 c sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
White of 1 large egg
1/2 c buttermilk
1 tbssp vegetable oil
1 heaping tsp finely grated orange zest
1/2 tsp vanilla extraact
2 tbslp plus 1 tsp pecans, finely chopped
Preheat oven to 350*. Arrange 16 foil mini muffin cups about 1 inch apart on baking sheet - I've also made them regular size - about 2 pts per regular size muffin.
Combine flour, sugar, baking poder, baking soda, and salt in medium bowl. In seperate bowl, whisk together egg white, buttermilk, oil, orange zest, vanilla and 1 tblsp of pecans. Stir buttermilk mixture into dry mixture. Stir until just combined. Do not overmix.
Spoon about 1 heaping tablespoon of batter into each foil cup, don't overfill! Sprinkle tops with remaining pecans. Bake until centers spring back when gently pressed, about 12 min.
16 svgs (I found it made more like 20)
1 WW pt per muffin (if you make big muffins, its 2 pts per muffin at about 8-10 muffins)