Ingredients
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1
-
2
-
1/2
-
2/3
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Mini Pecan Muffins,This was given to me by my Mom who got it from one of her friends that made it for her when she couldn’t eat after going through Chemo. They are absolutely wonderful and so easy to make. I did not leave out any spices, because these don’t have any. Just a wonderful flavor.,This recipe tastes more like a mini crustless pecan pie than a muffin. Too bad that 4 of the 2 dozen I made broke when removing them from the pan so that I had to eat them!! Very, very good. I increased the recipe by 50% and got a full 2 dozen. I made these to take to a funeral dinner. I will make them again for Thanksgiving and Christmas.,Just finished making these for the second time and they seem to get better each time I make them. First made them for Thanksgiving brunch and they were the most popular dish of the morning! Not a single one left. The first time I made them used regular vegetable spray to coat the pan. I did have issues with crumbling then. This time used good old fashioned Crisco to coat the pan and it seemed to make a big difference, they came out intact with ease. I also used 1/2 cup light brown sugar and 1/2 cup of dark brown sugar (what I had on hand), it seemed to do just fine. I will make these muffins over and over again-they are gems!
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Steps
|
1
Done
|
Pre-Heat Oven to 350 Degrees Combine All Ingredients Except Pecans Using a Mixer Fold in Chopped Pecans. |
|
2
Done
|
Pour Mini Muffin Pan About 2/3 Full Sprinkle With More Chopped Pecans on Top Bake For 12-15 Minutes. |
