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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 23g Recipe makes 36 muffins) |
||
| Calories 104 | ||
| Calories from Fat 56 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.3g | 9% | |
| Saturated Fat 2.0g | 10% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 24mg | 8% | |
| Sodium 27mg | 1% | |
| Potassium 59mg | 1% | |
| Total Carbohydrate 11.6g | 3% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 9.0g | ||
| Protein 1.2g | 2% | |
Ingredients
- 1 1/2 cups pecans, chopped
- 1 1/2 cups brown sugar
- 3/4 cup all-purpose flour
- 1/2 cup butter, melted
- 3 eggs, beaten
Directions
1
Mix all dry ingredients together in small bowl.2
Add melted butter to beaten eggs and then add dry ingredients. Refrigerate for 10 minutes.3
Use metal mini-muffin pans and spray with a non-stick cooking spray for baking or with flour. You MUST use metal pans and non stick spray or muffins will stick in pans.4
Use a tablespoon and spoon each muffun about 3/4 full into muffin pans. Use a second spoon to slide the mix cleanly off.5
Preheat oven to 350 degrees and bake for 20 minutes. Remove from oven and let rest 5 minutes. Gently tap pans upside down and muffins will fall out.
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Featured Reviews for This Recipe
From: Chilicat
On Apr 10, 2008
There's a good reason for using a well-greased metal pan, which I found out when I ran out of pan and used some silicone mini muffin cups for the extra batter. They came out fine and looked nice, but they just didn't have the caramelization and the toasted nut flavor of the ones that were baked in the metal pan. Bake them the right way and these little beasties are ridiculously good! Made for PAC Spring '08.
From: I'mPat
On Feb 26, 2008
Took these (got 42 from the mix) to the DS's music recreation group and they were thoroughly enjoyed with just one wee question "HOW DO YOU STOP AT ONE" and the answer "YOU CAN'T - ENJOY". Thank you MadCity Dale. Made for Recipe Swap #13 - February 2008.
From: Laouli
On Feb 24, 2008
These were delicious.. next time I will definitly make them in a mini muffin pin though!
From: Jen T
On Feb 25, 2008
These were very easy to make. I made mine exactly as per recipe and made in mini muffin pans. To serve I dusted mine with a little icing sugar (powdered sugar). I have also frozen some but don't think they will stay in freezer very long as they are just so nice with a cup of tea or coffee or even for just a 'sweet fix'. A keeper for me 
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