Thursday, July 19, 2012

Pecan Pie Muffins

We have made these two times already and LOVE them. They are super easy to make. The first time we made 19 muffins and they were thin, but chewy. This past time, I just made 12 muffins and they were taller and lighter. Don says he likes the thinner ones better. You decide!

Pecan Pie Muffins
Source: River Road Recipes IV


1 cup packed brown sugar
1 cup chopped pecans
1/2 cup flour
2/3 cup butter, melted
2 eggs

Mix the brown sugar, pecans and flour in a bowl. Whisk the butter and eggs in a
bowl until blended. Pour the butter mixture into the brown sugar mixture and
stir just until moistened. Fill greased or paper lined miniature muffin cups 2/3
full. Bake at 350 for 20 to 25 minutes or less. Serve warm. Makes 2 to 2 1/2
dozen muffins.

This is like biting into a pecan pie when you eat these muffins,
a welcome change from the usual banana nut bread. A basket full of these warm
muffins makes a wonderful gift for a friend.
 

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