Pecan Pie Muffins

This is a big weekend.  Saturday is the Kentucky Derby, and Sunday is Mother’s Day—two great reasons to have a party—or at least a special meal.  This amazing recipe is offered with simplicity in mind, just in case there is someone in your life who doesn’t cook much, but might like to show off a little in the kitchen this weekend while you’re watching the race or waiting for your second cup of coffee to be poured.

I give you this gift courtesy of Neighbor Wendy, the star of my post earlier this week who shared her Shrimp ‘n Grits casserole  (Thanks again darlin’).  These muffins of hers just happen to be the perfect accompaniment to any special breakfast or brunch.  They go together easily, they are moist and delicious and absolutely taste just like pecan pie.  I hope to be enjoying some of these on Sunday morning courtesy of “someone” in my life who I hope won’t trip over the ginormous hint I just dropped!

Pecan Pie Muffins

Makes 24 mini muffins

Ingredients:

1 cup brown sugar
1 cup pecans, finely chopped (I used the food processor with a steel blade)
½ cup flour
2/3 cup butter
2 eggs, lightly beaten

Preparation:

Preheat the oven to 325 degrees and position a rack in the center of the oven.

In a mixing bowl, stir together the brown sugar, chopped pecans and flour.  Melt the butter and stir it into the sugar/pecan/flour mixture.  Add the beaten eggs and stir until thoroughly combined.  If your muffin pans are non-stick, the mixture can go right in.  Fill them nearly full.  If your muffin pans aren’t non-stick, lightly grease, or line with paper liners and fill.

Bake for 16 to 18 minutes.  Remove from the oven, cool for about 15 minutes and then remove them to a platter.