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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Great quick and easy recipe from New Orleans, Louisana Cajun Cookin' School . Picked up the recipe at their store/kitchen/cafe on my way back from Katrina Hurricane Relief along the Gulf Coast of USA. Has been a great treat for friends with a sweet tooth. LOL Actually my wife loves them too. I Bake'em, bag'em 6 in a bag, and we eat'em, whenever! Ingredients:
1 1/2 cups pecans, chopped |
1 1/2 cups brown sugar |
3/4 cup all-purpose flour |
1/2 cup butter, melted |
3 eggs, beaten |
Directions:
1. Mix all dry ingredients together in small bowl.
2. Add melted butter to beaten eggs and then add dry ingredients. Refrigerate for 10 minutes.
3. Use metal mini-muffin pans and spray with a non-stick cooking spray for baking or with flour. You MUST use metal pans and non stick spray or muffins will stick in pans.
4. Use a tablespoon and spoon each muffun about 3/4 full into muffin pans. Use a second spoon to slide the mix cleanly off.
5. Preheat oven to 350 degrees and bake for 20 minutes. Remove from oven and let rest 5 minutes. Gently tap pans upside down and muffins will fall out.
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