February 2002 - RECIPE OF THE MONTH
Snacks & Desserts
Pecan Pie Muffins
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: |
|
|
|
|
|
|
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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!
This page was last updated on Monday, June 02, 2008.
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