This is a recipe that I cannot help but to make over and over. It is a combination of a great friend’s recipe and a recipe from Trisha Yearwood. Not surprising since they both grew up in small Southern towns. I, unfortunately, grew up in a amazing large “southern” town. Nope – Jacksonville, is not really Southern, in the big picture. There are so many people from all over the world. Although, I do love the Persian influence. You have to live there to get that.
So … Pecan Pie Muffins – here we go.
1 cup chopped pecans 0r walnuts (either is good)
1 cup brown sugar
1/2 cup all-purpose flour
pinch of salt
1 tsp vanilla or a little more
2 large eggs, room temperature
13.5 Tbs unsalted butter, melted and cooled
Preheat oven to 350 degrees. Line muffin tin with muffin cups and spray them with non-stick spray. In a bowl, whisk together nuts, sugar, and flour. Make a well. In another bowl, whisk eggs until foamy. Add cooled butter to eggs. Pour wet ingredients into dry ingredients until just mixed.
Fill muffin tin about 2/3 full. Bake 20 minutes or until toothpick comes out clean.
Yep – awesome. I really think they are breakfast, but they probably should not be. Just saying.