These little babies are the business. For serious.
I was never really a pecan pie gal. I was much more about the pumpkin (as I would think might be obvious from the wealth of pumpkin-related posts on this site (and there are more to come!)).* Pecan pie was just a tad too rich and sweet for my tastes, not that that stopped me from eating it. I just didn't eat as much of it...
But now that I've found a way to get that rich, buttery, sweet pecan pie flavor in a bite-sized, less gooey, less wallop-packing sort of way? Oh, man. Pecans of London, hide your children. It's on.
Basically, these are a ridiculously easy, extremely tasty cheat: not quite pecan pie, but close enough. And anyway, who doesn't love the portability of a muffin? Lord knows the bf ate a lot more of these than he did the slightly messy, have-to-be-refrigerated raspberry bars I made last week. Wonder if convenience had anything to do with that?
|My tiny 'pie' cooling on our balcony ledge.|
To sum up: make these now. You know you have the ingredients languishing in your cupboard/fridge, and you know you want a crispy-edged, buttery bite of pure pecan (or walnut, if that's what you've got and you haven't recently discovered you're more allergic than you thought) goodness. Amen.
*and yes, I did just do a double parenthetical aside. Judges, the scores please?
Pecan Pie Muffins
adapted from Pennies on a platter
Preheat oven to 350˚F. Lightly grease muffin cups and set aside.
Mix in a bowl:
1 cup light brown sugar
1 cup pecans, chopped
1/2 cup flour
2/3 cup (150g) butter, melted
2 eggs, beaten
Spoon batter into muffin cups and bake for 18 to 20 minutes. The edges should be crispy. Remove the muffins and cool completely on a wire rack.