PECAN PIE MUFFINS – Betty Lancaster
1 stick butter melted - I use margarine
3/4 cup packed brown sugar - I use Splenda Brown Sugar
1/2 cup flour
1/2 teaspoon vanilla
1 cup pecan pieces - see note
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.