Saturday, December 29, 2012


1 cup firmly packed brown sugar
1 cup chopped pecans
1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 stick butter, melted
2 large eggs, lightly beaten
1 tsp vanilla extract
canola oil cooking spray
1/2 cup finely chopped pecans

Preheat oven to 425 degrees.

In a large bowl combine the brown sugar, 1 cup of chopped pecans, flour, baking powder, and salt; make a well in the center of the mixture.

Stir the eggs, and vanilla into the eggs to combine; add to the well in the brown sugar mixture and stir just until moistened.

Using the canola oil spray, coat 24 mini muffin cups.  Place a teaspoonful of the finely chopped pecans in each of the mini cups.  Spoon the batter over the nuts, filling almost to the tops.  Place in the oven over foil and bake at 425 degrees 10 to 12 minutes.

Place pans on a wire rack and allow to cool for a couple of minutes before loosening muffins with a thin knife and removing to cool completely on the wire racks.

Note: This picture is of the diabetic version I make.  However, they look the same as this version made with sugar.

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