1 cup brown sugar, packed
1/2 cup flour
1 cup chopped pecans
2 large eggs
2/3 cup melted butter
1. In a medium bowl, stir together brown sugar, flour and chopped pecans until blended.
2. In a separate glass measure, beat eggs until blended. Stir in melted butter, add this mixture to flour mixture and stir just until moistened. (Don't over mix this will cause the muffins to become tough)
3. Generously spray 24 non-stick mini-muffin tins filling each cup 2/3 full.
4. Bake in a 350 degree oven for 20 minutes until tops feel firm to the touch and outside edges are lightly browned. Remove muffins from tin IMMEDIATELY and let cool on wire rack.
Makes 24 mini muffins.
NOTE: These tend to be sticky so do spray the tins well, even non-stick bakeware. You can run a sharp knife around the edges to loosen. If they are still stuck, wait just a couple minutes, sometimes as they begin to cool they pop out better.
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