Pecan Pie Muffins
Makes approx. 6 Muffins
1 Cup, Pecans, toasted & chopped
1 Cup, Dark Brown Sugar
1/2 Cup, All-Purpose Flour
1/2 Teaspoon, Salt
2 Large Eggs
1 Teaspoon, Pure Vanilla Extract
2/3 Cup, Butter, softened
Preheat oven to 350F.
Place a small-medium sauté pan on the stove over medium-low heat. Add the pecans and let them toast for about 5-8 minutes (tossing them frequently). Turn heat to low if pan is too hot. Keep a close eye on the nuts while they are toasting to avoid burning them.
Once the pecans are toasted, remove them from the stove to cool. Once cooled, place them into a mini chopper/processor and chop the nuts to small pieces. If you do not have a food processor, you can also use a knife or place them into a baggie and use a rolling pin or mallet to chop them.
In a mixer, add the pecans, sugar and flour, salt and turn mixer on to low to combine the ingredients.
In a separate bowl, whisk the eggs and vanilla until foamy. Transfer the egg to the mixer along with the softened butter. Mix on low to medium speed just to combine all the ingredients.
Spray a muffin tin and spoon the batter into each cup. Bake in the oven for approx. 20 minutes, until a knife comes out clean in the center of the muffin. Remove from the oven, run a knife around the outer edge of each muffin (to make sure they don’t stick), place them onto a rack to allow them to cool. Once they are cooled, remove the muffins and place them directly onto cooling rack.