I have a real love/hate relationship with mini muffins. On the one hand, they are lovely to just pop into your mouth. On the other hand, a recipe typically makes, oh, about a million and I am standing around scooping tiny amounts of batter into tiny cupcake wrappers for ages.
This recipe, however, is designed to make minis. Only about 2 dozen, which happens to be exactly how many my mini muffin tin will hold. (OK, maybe the recipe makes like 26 or 28 and maybe the batter was so good that I didn't bother with a second round of muffins and just scraped the bowl). And they really do taste like little pecan pies.
Pecan Pie Mini Muffins
adapted from "Taste Of Asbury"
makes about 2 dozen mini muffins
- 1 cup brown sugar
- 1/2 cup whole wheat flour
- 1 cup chopped pecans
- 2/3 cup butter, melted
- 2 eggs
In a large bowl stir together melted butter and eggs. Add in brown sugar and stir to combine. Stir in flour until just combined. Fold in the pecans. Line mini cupcake pan with mini cupcake papers or grease well. Dollop teaspoonfuls of batter into cupcake liners until about 2/3 full. Bake at 350 degrees for about 20 minutes. Remove from pan as soon as possible (unless you did not use cupcake liners, in which case you should let them cool)