February 2002

RECIPE OF THE

MONTH

Pecan Pie Muffins

from Tammy C. of Henderson, North Carolina

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Meals:	1	2	3	4	5	6
Makes:	10	20	30	40	50	60
Ingredients:
Large eggs	2	4	6	8	10	12
Melted butter or margarine	½ C.	1C.	1½ C.	2 C.	2½ C.	3 C.
Chopped pecans	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Brown sugar, firmly packed	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
All-purpose flour	½ C.	1 C.	1½ C.	2 C.	2½ C.	3 C.

Assembly Directions:
Stir together eggs and melted butter by hand. Add next 3 ingredients, stirring until well mixed. Pour batter into foil baking cups, which have been sprayed with Pam, or similar cooking spray. Fill 2/3 full. Bake at 350 for 25 minutes or until done. Remove from pans immediately to cool. If you make mini-muffins, one recipes makes 24 or so. Just spray the pan well with Pam!

Freezing and Cooking Directions:
Once muffins are completely cool, put in freezer bags, or a container, and put in the freezer. When ready to eat, thaw, and warm in the microwave.

Comments:

This batter is more runny than doughy, so it just makes a mess if you bake it in paper liners. This mixes up very quick and easy!

30 Day Gourmet

P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com

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