I’m sharing another tried-and-true recipe from my cookbook. I love these mini muffins because they’re delicious, easy to make (you don’t even need a mixer), they freeze well, and they’re done in 20 minutes! I brought these to school today to share in the teacher’s lunch room and they disappeared. Someone also asked for the recipe, so that’s always a good sign!
Keep these in mind if you need something sweet for a brunch. Women seem to appreciate their size. Especially this time of year when we’re getting ready for bathing suit season! This recipe makes 20 mini muffins, so you will need to double or triple the recipe if you’re bringing them to an event. If you want to make a large quantity of these muffins for a buffet, I suggest putting them in a pretty cloth-covered basket. Enjoy!
Mini Pecan Pie Muffins
1 cup light brown sugar, packed
1 cup pecans, chopped
1/2 cup flour
10 1/2 tablespoons butter, melted
2 large eggs
1. Spray 20 mini muffin cups with nonstick spray; set aside. Preheat the oven to 350°F.
2. In a medium bowl, mix all of the ingredients together. Spoon the batter into 20 muffin cups evenly about 3/4 full.
3. Bake for 18-20 minutes. Check with a tooth pick to see if they’re done
4. Remove the muffins and cool on a wire rack.
When the muffins are completely cooled, place them in a labeled freezer bag and freeze up to 2 months.