Monday, June 15, 2015

Pecan Pie Muffins

I have a tendency to keep dark brown sugar in my pantry just from buying for a new recipe I want to try. I forget about it & I end up with multiple bags of it! I was thinking of what can I do with all these Dark Brown Sugar, so I found a bag of Whole Pecans & figured I'd make these wonderful Pecan Pie Muffins! I adapted this from Trisha Yearwood's recipe but made some slight adjustments. 
These are good with Tea or Coffee in the mornings or an afternoon snack. The consistency should resemble a toffee pudding but golden on top. 
Here's this SIMPLE recipe and hope you give it a try. 


1 cup chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour
2 large eggs
1 stick butter, melted
Dash of Vanilla
Preheat oven to 350 degrees. Place paper liners in 9 muffin cups and spray with nonstick cooking spray.

In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.

In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened.

Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes..

And Viola! The house smells so good by the way! 

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