Mini Pecan Muffinsbrought by Erin Walker
1 c. packed brown sugar
¾ - 1 c. flour
1 c. chopped pecans
2/3 c. butter (no substitute) – melted and cooled
2 eggs, beaten
Stir the brown sugar and flour together; add chopped pecans. Combine eggs and butter and mix well. Stir into flour mixture just until moistened. Grease and flour mini muffin tins. Fill 2/3 full. (That’s important. If you put more batter in the cups, the muffins will rise over the lip and become difficult to remove from the tins.) Bake at 350° for 15-17 minutes. Makes 2 ½ dozen mini muffins. (*I used a scant cup of flour.)
2 comments:
How much baking powder or baking soda do you use? You did not mention that to help the muffins to rise.
Laura
Hey Laura - you're right - there's no rising agent in these because they aren't truly muffins. They are more like little cookies baked in mini muffin cups. They turn out to be little dessert morsels. They're yummy! :)
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