Pecan Pie Muffins

contributed by Debra Reno

from the Taste of Home web page
Makes 2.5 dozen muffins
Prep: 10 min. Bake: 25 min.

1 cup packed brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup butter, melted
2 eggs, lightly beaten

In a large bowl, combine the brown sugar, flour and pecans; set aside. Combine butter and eggs. Stir into brown sugar mixture.
Fill greased and floured miniature muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out clean. Immediately remove from pans to wire racks to cool. Yield: about 2-1/2 dozen.

NOTE:  I lined my mini-muffin tins with paper liners.  The muffins kinda stuck to the paper.  It was not optimal.  But I despise scrubbing muffin tins so much, that I’ll probably do it the same way next time unless I bake them for a party or something like that.

Nutrition Facts: 1 serving (2 each) equals 206 calories, 14 g fat (6 g saturated fat), 50 mg cholesterol, 96 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.


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