Thursday, July 16, 2009
I thought you might enjoy a little gem of a recipe. This came from a friend of mine whose daughter won a blue ribbon at the fair! I have played with the ingredient amounts as you will read below. The picture shown is when I was experimenting with different sized muffin tins so please excuse the un - uniformity! This recipe is great for a brunch. I prefer them best after they have had time to rest. In my opinion they just aren't as tasty right out of the oven. Enjoy!
Pecan Pie Muffins
2 c. Brown sugar, packed
1 c. Flour
2 c. Pecans, chopped (I load my batter down with more!)
1 1/3 sticks. butter, melted (original recipe called for cups)
4 lg Eggs, beaten
Combine brown sugar, flour & pecans; set aside.
Combine butter & eggs; mix well. Stir in flour mixture until moistened.
Fill mini muffin cups 2/3 full.
Bake 350º for 15-20 minutes or until done. (the best ones of mine took 17 minutes)
Remove from pans & cool on wire racks.
If you don't remove them from the pan they get cement hard once the sugar cools.
On a personal note, thank you to all of you that have written notes during my blogger leave of absence. I confess that my break away from the blogging world was longer than I thought it would be. I will be blogging now and then; as the spirit moves me so to speak.