Pecan Pie Mini Muffins Recipe

Pecan Pie Mini Muffins Recipe photo by Taste of Home

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Meet the Cook: While these are delicious year-round, you could easily turn them into an edible Christmas gift. They look festive on a decorative tray wrapped in red or green cellophane or tucked into a giveaway cookie plate. And don't forget to include the recipe so your recipient can enjoy this treat over and over again! I'm planning to share my muffins with the ladies in my church group and also with the Alabama Farmer's Federation, of which I'm a member. -Pat Schrand, Enterprise, Alabama

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Pecan Pie Mini Muffins Recipe

Prep: 10 min. Bake: 25 min.

Yield: 15 Servings

10 25 35

Ingredients

1 cup packed brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup butter, melted
2 eggs, lightly beaten

Directions

In a large bowl, combine the brown sugar, flour and pecans; set aside. Combine butter and eggs. Stir into brown sugar mixture.
Fill greased and floured miniature muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out clean. Immediately remove from pans to wire racks to cool. Yield: about 2-1/2 dozen.

Editor's Note: This recipe uses only 1/2 cup flour.

Nutritional Facts 1 serving (2 each) equals 206 calories, 14 g fat (6 g saturated fat), 50 mg cholesterol, 96 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Pecan Pie Bites in Country Woman November/December 1997, p29

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas