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




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.