Pecan Pie Muffins
Well, it has been one of those days. One of those frustrating, infuriating, teeth grinding, growling days.
I need sugar.
Well…I don’t NEED it…but I really WANT it.
Ah, the beauty of being able to bake. Don’t have it? Make it!
I realized the other day that, of all the baking I have done over the past few months, most of what I have baked is food geared toward my husband and what he likes in his lunch. That’s what is in the freezer.
I feel neglected. And hungry.
A friend sent me a recipe for these muffins a few months ago, I just haven’t had the opportunity to try them yet. No time like the present. I figure these will be more about me. I mean, my husband is not a big fan of pecan pie. He loves pecans, but not typically like this.
And guess what? These things are absolutely nutty delicious. If you haven’t tried these yet, go get some pecans and get to work. They are really easy and oh, so good. The tops are that kind of sticky crunchy…mmmmm.
So good that guess who has eaten almost half of them????
- 1 cup firmly packed light brown sugar
- 1 cup chopped pecans
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter, melted
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- Vegetable cooking spray
- ½ cup finely chopped pecans
- Preheat oven to 425°.
- Combine first 5 ingredients in a large bowl; make a well in center of mixture. Stir together butter, eggs and vanilla and add to brown sugar mixture. Stir just until moistened. Coat 2 (12-cup) miniature muffin pans well with cooking spray. Place 1 tsp. finely chopped pecans in each muffin cup; spoon batter over pecans, filling almost to top. Place muffin pans on an aluminum foil-lined jelly-roll pan.
- Bake at 425° for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack 2 minutes. Run a knife around edge of each cup to loosen muffins, and remove from pans.