|From Southern Plate|
I have been meaning to make these luscious Pecan Pie Muffins for a long time, but have just never gotten around to it. At long last, though, I think it is time to get serious and bake up a batch. After all, the recipe is simple, I like pecan pie, and I live in Georgia, which produces some of the best pecans in the nation, so I have no excuse for procrastinating any longer. Besides, that photo above is irresistible (not that I have any will power anyway). A good tip to remember about muffins is to never over-mix the ingredients. You want to have lumps in the batter -- otherwise the muffins will be tough instead of tender, and nobody likes a tough muffin!
Pecan Pie Muffins
1 C. chopped pecans
1 C. brown sugar
1/2 C. flour
1/2 C. butter, melted
Combine the dry ingredients in a large bowl. Make a well in the center. Beat the eggs, then mix in the butter. Add to the dry ingredients, stirring just until moistened. Spoon the batter into nine greased muffin pan cups (you can use liners, but grease them as well), filling them about two-thirds full. Bake at 350 degrees for about 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove the muffins from the pan immediately. For true decadence, place a pat of butter on top of a warm muffin and let it melt before devouring! Serves 9 (if you can restrain yourself).
Do try not to overindulge, or you may end up like this little guy, who is seriously cute, but definitely feeling overstuffed: