Mini Pecan Pie Muffins: Breakfast Is Served
"Welcome to another Breakfast Is Served Sunday!" If you're just tuning in to my post, every Sunday I post a Breakfast Is Served. Last week breakfast Cranberry Muffins was a variation of a Basic Muffin Batter.
Today's recipe is Pecan Mini Muffins, from Make-Ahead Meals For Busy Moms by Jane Doiron, cookbook author and fellow food blogger. The book is full of make-ahead recipes for breakfast, lunch, dinner, and snacks.
These make-ahead mini muffins are great for a brunch party or gathering; or when you're entertaining during the holidays. Another bonus is, they're also easy to make and only take minutes to prepare.
Mini Pecan Pie Muffins
1 cup light brown sugar, packed
1 cup pecans, chopped
1/2 cud flour
2/3 cup butter, melted
2 eggs, beaten
Spray 20 mini muffin cups with nonstick spray: set aside. Preheat the oven to 350°F. In a medium bowl, mix all of the ingredients together. (I only had 16 mini muffins)
Spoon the batter into the muffin cups evenly. (I place pecan halves on top of each muffin before baking.)
Bake for 18 - 20 minutes. The edges will be crispy. Do not overcook. Remove the muffins and cool on a wire rack. (TIP: Add a little water to muffin tins if you don't have enough batter to fill them, to keep them from burning.)
Cool muffins completely, place them in a labeled freezer bag and freeze up to 2 months. (I individually wrapped them and then place them in freezer bag)
What I Did and/or Think:
The minor changes I did are in Bold Purple and Italic.
The Taste: These mini muffin really live up to its name! They taste just like mini pecan pies!
I kidded you not!! Your guests will definitely be impressed by these delightful treats. A DELICIOUS REPEAT!!
ENJOY! Come again...
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