The ART and Musings of ShellyRaeWood

These are yumm-o!! Just baked them. They were good warm, but I think WAY better once they have cooled. I made a double batch and it made about 18 muffins. I discovered them while blog hopping here:

http://asoutherngrace.blogspot.com/2009/03/real-reason-muffin-wrappers-were.html

Pecan Pie Muffins

1 cup pecans, chopped

1 cup brown sugar, firmly packed

1/2 cup flour

2 eggs

1/2 cup butter, melted and cooled

1/2 teaspoon vanilla

• Preheat oven to 350F.


• Combine the pecans, brown sugar, and flour in a large bowl.


• In a medium bowl, beat the eggs until foamy and stir in the cooled butter and vanilla.


• Add this to the dry ingredients, stirring until moistened.


• Pour into a lined muffin tin, or a sprayed silicone pan.


• Spoon the batter into the cups to about 2/3 full.


• Bake for 20-25 minutes or until a tester comes out clean.


• Remove the muffins from the pan immediately and cool on wire racks.


• Makes 9.
  
  If you want them puffed up above the pan, fill the pans at least 2/3 full.