Left over recipies are in great demand.
I work 11am to 8pm today (retail) so will post this recipe and then get going here (almost finished w/ my green tea so am finally waking up):
Pecan Pie Muffins Recipe
1 1/2 cups chopped pecans
1 cup firmly packed brown sugar
1/2 cup all-purpose flour
2 large eggs
1/2 cup butter, melted
Combine first 3 ingredients in large bowl; stir together. Make a well in the center of mixture.
Beat eggs until foamy. Stir together eggs and melted butter; add to dry ingredients, stir just till moistened.
Place foil baking cups in muffin pans and coat with cooking spray. Spoon batter into cups, fill two-thirds full. (Foil baking cups available at the Party Store.)
Bake at 350 degrees 20 minutes or until done. Remove from pans immediately and cool on wire racks.
Yield: 9-12 muffins
Recipe can be doubled.
Breakfast or dessert.
Notes: Mini-Muffins
* made 36
* baked 15 minutes
* used foil cups, filled cups almost full.
More notes:
Day before Thanksgiving, I melted the butter in my cast iron skillet, mixed up all ingredients in a bowl and then baked in the already greased from the melted butter cast iron skillet, for 20 minutes. Came out real well that way. Joya