Pecan Pie Muffins from Nancy G's Cafe |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe was clipped from the Atlanta Journal Constitution, where it received a 5-star (out of possible 5) rating. These little treats are great with coffee or tea in the morning or with milk as an after-school snack. Ingredients:
1 cup firmly packed light brown sugar |
1 cup chopped pecans |
1/2 cup all-purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup butter, melted |
2 large eggs, lightly beaten |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 425 degrees.
2. Lightly grease (or coat with nonstick cooking spray) 3 miniature muffin pans.
3. In a large bowl, combine the brown sugar, pecans, flour, baking powder and salt.
4. Make a well in the center of the mixture.
5. In a small bowl, mix together the butter, eggs and vanilla.
6. Pour the wet ingredients into the dry ingredients and stir just until combined.
7. Spoon the batter evenly into the miniature muffin pans, filling each compartment 3/4 full. (Fill any empty compartments halfway with water to prevent damage to the pan.)
8. Bake for 8 to 10 minutes, until lightly browned. Makes about 30 muffins.
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