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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (67g) Recipe makes 9 servings |
||
| Calories 307 | ||
| Calories from Fat 181 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.1g | 30% | |
| Saturated Fat 7.6g | 37% | |
| Monounsaturated Fat 8.0g | ||
| Polyunsaturated Fat 3.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 74mg | 24% | |
| Sodium 97mg | 4% | |
| Potassium 159mg | 4% | |
| Total Carbohydrate 30.9g | 10% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 24.1g | ||
| Protein 3.3g | 6% | |
Menus using this recipe:
Ingredients
- 1 cup pecans, chopped
- 1 cup brown sugar, firmly packed
- 1/2 cup flour
- 2 large eggs
- 1/2 cup butter, melted
Directions
1
Combine first 3 ingredients in a large bowl, make a well in center of mixture.2
Beat eggs until foamy.3
Stir together eggs and butter; add to dry ingredients stirring until moistened.4
Place foil-baking cups in muffin pans.5
Spoon batter into cups to 2/3 full.6
Bake at 350 degrees for 20-25 minutes or until done.7
Remove from pans immediately, cool on wire racks.8
Best served warm.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Course > Desserts
- Course > Lunch/Snacks
- Main Ingredient > Fruit > Nuts
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Oven
- Preparation > Presentation > Finger Food
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Gifts
- Occasion > Seasonal > Fall
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Sweet
- Occasion > To Go... > Potluck
- Occasion > To Go... > Brown Bag
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: gemini08
On Nov 8, 2009
Delicious muffins! I used garbanzo flour and added splash of vanilla extract to cover any "beaney" taste. There was none. The muffins came out moist and tasty, a perfect recipe for gluten free muffins.
From: Princess Flowerbreath
On Oct 22, 2009
WOW, even burnt these are great. (yes you read it right. I made mini ones at 400 for 15 minutes. Got involved with something else and forgot about them) Will definatly make again checking at 10 minutes. Thanks
From: Steve_G
On Dec 17, 2001
Easy and yummy, I was aprehensive about the lack of chemical leveners, but was pleased with the results. Nice crust and a slightly chewy texture make these special. I toasted the nuts before grinding and used dark brown sugar. Next time I''ll try light brown sugar as I thought the molassas flavor was a bit too strong with the dark brown. — update. Tried the light brown sugar. Taste was a bit more rounded with less molassas. Also baked another batch in mini muffin tins without any foil liners — 400 degrees f, 15 mins. The nice crust is now all around and no more messy liners to unwrap
From: Mirj
On Nov 12, 2001
These were excellent! I coarsely ground the pecans with the brown sugar before starting up the batter, and the muffins were light and delicious!
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