Pecan Mini-Muffins

  The recipe for Pecan Mini-Muffins in the Southern Living HomeStyle Cookbook claims that these muffins taste like Pecan Tassies. I don’t know that I really agree with that, as I think they are good enough to stand alone and not as a substitute for anything.

  I made half of the recipe and both Bettie and Lyle said please make the full recipe next time. That is good enough for me. Bettie is not a sweet eater and when she said how much she liked them, I knew I had a winner. 

  You will not believe how fast they were to get together and bake so quickly that you are done and eating them in about 20 minutes. They are excellent both warm and cold, that is if you have any left to eat cold.

  Anytime I want to bake something that is a southern treat Southern Living cookbooks are my go to books for recipes. When it comes to using Pecans they can't be beat.

Pecan Mini-Muffins

1 cup firmly packed brown sugar

½ cup butter melted

2 large eggs

1 teaspoon vanilla extract

1 cup chopped pecans

½ cup all-purpose flour

  Combine the brown sugar, melted butter, eggs and vanilla extract; beating with a wire whip until smooth. Stir in the flour and pecans.

  Spoon batter into miniature (1 ¾ inch) muffins pans that have been sprayed with cooking spray. Fill to within ⅛ inch of top. (these will not raise as there is no leavening except the eggs).  Bake for 12 minutes in a 375° oven until browned. 

  Cool 1 minute in pan on wire rack and then remove and let cool or do as we did and eat some warm. Yum!