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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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These muffins were good cold, but they were heavenly just out of the oven. The ones that got too crispy tasted just like cookies! And they were so easy to make. We thought they were too sweet for breakfast, but they were great at the church Thanksgiving potluck. Read more . I got the recipe from the Southern Pine newspaper, Today. Ingredients:
1 cup light brown sugar, packed |
1/2 cup plain flour |
1 cup chopped pecans |
2 eggs, beaten |
1 tsp vanilla extract |
2/3 cup melted real butter |
Directions:
1. Heat oven to 350.
2. Stir together the sugar and flour.
3. Mix in nuts.
4. Lightly mix in eggs and vanilla, add butter, and mix completely.
5. Prepare mini-muffin pans with cooking spray; spoon in batter.
6. Bake for 15 minutes and check for doneness.
7. The recipe said that it would make 36 mini-muffins, but I only made 24.
8. They really do taste like pecan pie!
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