Saturday, November 16, 2019

Pecan Pie Muffins

Hello my friends!  So good to have you back again!  Everyone in the US getting ready for Thanksgiving celebrations?  Do you do the cooking or just the eating?!

I decided to share some recipes for the holidays this year that are from my mom.  Not recipes my mom made or had made, just recipes she has sent to me over the years from newspapers!  I am going to share the things that have been shared with me.  For Thanksgiving I am going to share some unconventional twists on Thanksgiving foods or dinner options!  

This recipe is perfect for Thanksgiving breakfast, brunch, the day after, etc.  They have the chewy pecan pie top of a perfectly soft muffin! Make these in foil liners if you can.  I think it will work fantastic and the recipe actually calls for that, but who reads ALL the directions?  If you use foil liners, peel them off and heat up for a few seconds, and oh my gosh!  This recipe clearly has been around the block by the looks of it but let me get to the most important part...the BAKING!

You will need:

1 cup chopped pecans (I bought halves and cut the up so I could put a half on top as decoration)
1 cup packed brown sugar
1/2 cup all purpose flour
2 large eggs
1/2 cup butter melted

Preheat oven to 350 degrees F. 
In a bowl mix together pecans, brown sugar and flour.   Whisk eggs until foamy and combine with melted butter.  Add to dry mixture and mix until combined.  Line muffin pan with foil liners and fill each about 2/3 full.  (I got 10 out of mine and WILL be doubling it next time)  If you choose, add a pecan half on top!  Bake for 20-25 minutes until the tops are just beyond golden brown, kind of that pecan pie top color!

Enjoy warm, maybe with a little butter?!?  Some coffee?!?  

Happy Thanksgiving friends!

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