:: pecan pie muffins ::

I got the recipe to make these muffins from Betty Dixon for Meg Warner's baby shower, and thought that I would try them out for our Sunday School class Name Tag Challenge with the Young Workers class tomorrow.

Makes 9 muffins 

Ingredients:

• 1 cup of chopped pecans
• 1 cup firmly packed light brown sugar
• 1/2 cup all-purpose flour
• 2 large eggs, slightly stirred
• 1/2 cup real butter, melted

Preparation:

• Combine the first 3 ingredients in a large bowl . . . make a well in the center of the mixture.
• Beat the eggs until foamy. 
• Stir together the eggs and butter; add to the dry ingredients, stirring just until moistened.
• Place foil baking cups in muffin pans, and coat with cooking spray.
• Spoon batter into cups, filling each two-thirds full.
• Bake at 350° for 20 to 25 minutes or until done.
  Remove from pans immediately, and cool on wire racks.

This recipe came from the October 2001 issue of Southern Living Magazine.