Pecan Pie Muffins

The Muffins that I can't stop eating

Our lovely, simple ingredients: 2/3 c. melted butter, 2 eggs, beaten, 1 c. packed brown sugar, 1/2 c. flour, 1 c. chopped/smashed pecans

Preheat the oven to 350 and Grease the muffin tin liberally: getting greasy with the crisco is your bet bet

In their own bowl, mix the dry ingredients

hello

All combined-yay

Now for the wet ingredients

Beat them together until combined

Add your butter + egg goodness to the dry goods

And stir just enough to combine them, no need to get violent.

Fill muffin cups to 2/3, these babies don't rise too much

20 minutes later- voila!

I went a little crazy and made carmel to top them with. Delicious, but just as good without.

 Beware of making these! They're addicting, and Garrit, who doesn't appreciate nuts in breads, has been eating 'em. 

Ingredients

• 1 cup Packed Light Brown Sugar
• ½ cups All-purpose Flour
• 1 cup Chopped Pecans
• ⅔ cups Softened Butter
• 2 whole Eggs Beaten

Preparation Instructions

Preheat oven 350 F.
Grease your muffin pan (whatever size) or use the silicone cups. I grease my silicone muffin cups with Crisco or lard.
In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together until smooth. Stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full. Bake for 20 to 25 minutes. Cool on wire racks when done.
Option: when you take them out of the oven, place a slice of butter on top and eat warm. Or cover them in carmel.  You may also use walnuts instead of pecans.