OMG — these are de-li-cious mini pecan pies!!
(in a muffin form)
- 1 cup Packed Light Brown Sugar
- ½ cups All-purpose Flour
- 1 cup Chopped Pecans (I used 1 ½ cups)
- ⅔ cups Softened Butter
- 2 whole Eggs Beaten
Preheat oven 350 F.
Grease muffin pan (whatever size) or use the silicone cups.
In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together until smooth. Stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full. Bake for 20 to 25 minutes. Cool on wire racks when done.
Option: when you take them out of the oven, place a slice of butter on top and eat warm. (I did not dare! :-)) You may also use walnuts instead of pecans.
Source: Tasty Kitchen
© by rgb for “On Dragonfly Wings with Buttercup Tea”, 2011 – 2012