Pecan Pie Muffins
1 cup brown sugar, packed
1/2 cup all-purpose flour
2/3 cup melted butter (no substitutes)
1 cup chopped (medium fine) pecans
Preheat oven to 350-degrees
Blend the flour into the brown sugar (I use a whisk--works slick).
Add remaining ingredients to sugar mixture, mixing with a big spoon, just until well blended.
Spoon batter into well-greased mini-muffin pan, filling each cup 2/3 full.
Bake in pre-heated oven 10-12 minutes, until golden.
Cool in pan for 2-3 min., until the tops feel set when tapped with a finger.
Gently loosen edges of muffins with something thin (I use a bamboo cake tester)and turn muffins out onto a cooling rack (not as easy as it sounds--see NOTE below).
Yield: 2 1/2 to 3 dozen mini-muffins.
This recipe can easily be doubled but I reduce the butter to 1 cup (2 sticks).
NOTE: These are chewy muffins, not cake-like, that taste like pecan pie. They are rather plain looking but so delicious. It's fun to watch unsuspecting folks pop one in their mouths and see their expressions change to amazement. BUT, the one downside is that the muffins can be difficult to remove from the pan. This works best for me: I put a kitchen towel on the kitchen counter, hold the pan, upside down, by one end and whack the other end on the towel-covered counter. Most will fall out on the towel. Then, rotate the pan and whack the other end. If any muffins remain in the pan you can ooch them out using a cake tester or large toothpick. If some of the bottoms stick in the pan, just use a spoon, scoop it out and press it back on the muffin. They are rather pliable so this works fine. Put them on a cooling rack to cool completely. Don't leave them on the towel as they'll stick to it. I know this must sound like a lot of trouble but it isn't and they are so worth any effort.
Pairs Well With
I think I clipped this recipe from a newspaper insert. What makes them special? They're just so drop-dead yummy!
I would love some feedback from all who try this.