PECAN PIE MUFFINS –
Betty Lancaster
Ingredients:
1 stick butter melted - I use margarine
3/4 cup packed brown
sugar - I use Splenda Brown Sugar
2 eggs
1/2 cup flour
1/2
teaspoon vanilla
1 cup pecan pieces -
see note
Directions:
Heat oven to 374 degrees. In mixing bowl, stir together
butter, and brown sugar. Add eggs and mix well. Fold in
flour. Add vanilla and pecans.
Drop by 2 teaspoon
scoop (or put 2 teaspoons) into greased mini muffin tins. Bake until set
and golden around the edges, 10 to 12 minutes.
Note: Toasting
the pecans in the oven for about 5 minutes intensifies their nuttiness.
Watch carefully because they burn quickly. After roasting I
chop them up finely.
I use all the mixture
in 18 mini muffin cups which fills them almost to the brim.
The recipe says it
makes 36 mini muffins with the 2 teaspoons and each
muffin is 70 calories, (62 percent from fat (using butter), 5 g fat, 20
mg cholesterol, 5 mg sodium, 6 g carbohydrates, o g dietary fiber, 1 g protein.