Prep Time: 10 minutes

Cook Time: 11 minutes

Serves: 24

Ingredients:

1 C. pecans, finely chopped

1 C. brown sugar, packed

1/2 C. flour

2 large eggs

1/2 C. butter, melted

1 tsp. vanilla

1/2 tsp. baking powder

What to do:

Preheat oven to 375 degrees.

Get your muffin pan prepped by generously grease the pan or you can use cupcake liners.

In a medium bowl, stir together brown sugar, flour, baking powder and pecans. In a separate bowl, beat the butter, vanilla and eggs together until smooth. Stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups making sure to only fill each cup 2/3 of the way full.

Bake for 11-13 minutes or until they pass the toothpick test – place a toothpick into the center of a muffin and if it comes out clean, the muffins are done. Don’t bake them to long or they will get to hard. Cool on wire racks when done.

Once the muffins have cooled you can frost them, have them with ice cream or just eat them plain.

Christina’s Notes:

These can only be made in mini-muffin form. They will not turn out if you make them any larger.