Nothing says “Welcome to the South” better than a delicious pecan dessert. Pecan pie muffins, found in River Road Recipes IV: Warm Welcomes, page 100, are a unique variation to the typical assortment of muffins. With the many celebrations of fall and winter quickly approaching these tasty muffins will be a southern addition to your holiday celebrations or just perfect to enjoy with a cup of café au lait on a cool fall morning. Be sure to stop by the River Road Recipes tent at Alexander’s Market on Sunday, October 2 to sample a pecan pie muffin and purchase your own River Road Recipes cookbook to add this and other fabulous recipes to your own collection.
Prep Time: 15 minutes
Cook Time: 20 to 25 minutes
Level of Difficulty: Easy
Servings: 2 to 2 and 1/2 dozen
KITCHEN TOOLS:
- Measuring cups and spoons
- Wooden spoon
- Mixing bowl
- Electric mixer (optional)
- Cookie sheet
INGREDIENTS:
- 1 cup packed brown sugar
- 1 cup chopped pecans
- 1/2 cup flour
- 2/3 cup butter, melted
- 2 eggs
INSTRUCTIONS:
- Mix the brown sugar, pecans, and flour in a bowl.
- Whisk the butter and eggs in a separate bowl until blended.
- Pour the butter mixture into the brown sugar mixture and stir just until moistened.
- Fill greased or paper-lined muffins cups 2/3 full.
- Bake at 350° for 20 to 25 minutes or less. Serve warm.