If you like pecan pie, then you'll love this twist on the classic. One online reviewer claims that this muffin recipe is, "So simple, easy and yummy! Perfect for a busy Mom! I toss a few of these in the diaper bag before I do my running around and I have a nice little energy packed bite when I need it. Definitely a hit."
Southern Living NOVEMBER 2011
1. Preheat oven to 425°. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Stir together butter and next 2 ingredients; add to brown sugar mixture, and stir just until moistened. Coat 2 (12-cup) miniature muffin pans well with cooking spray. Place 1 tsp. finely chopped pecans in each muffin cup; spoon batter over pecans, filling almost to top. Place muffin pans on an aluminum foil-lined jelly-roll pan.
2. Bake at 425° for 10 to 12 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack 2 minutes. Run a knife around edge of each cup to loosen muffins, and remove from pans.
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