Pecan Pie Muffins Recipe
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Jo Ellen's Technique for Perfect Pecans |
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Ingredients: |
Ingredients: If you are going to go off your diet, it should really be worthwhile, right? Well here's the perfect muffin for that. SUUUUPER simple to make (five ingredients -- just five!). These only have 338 calories each and merely 23.5 grams of fat
Preheat oven to 350º F and use muffin cup liners or silicone cups (even then, you may want to grease the cups)
1 C packed brown sugar
1/2 C all-purpose flour
1 C coarsely chopped pecans
2/3 C softened BUTTER (don't skimp here!)
2 whole eggs (beaten)
Stir together the dry ingredients in a medium to large mixing bowl.
In a separate bowl beat eggs and butter together until smooth (I go fo "smoothish" and it is fine).
Stir wet ingredients into the dry ingredients until just mixed.
Spoon the muffin batter into the muffin cups to about 2/3 full. Bake for 20 - 25 minutes. Allow to cool a bit, if you can. They really do come out of the liners better, otherwise, plan to eat them with a spoon. Yes, I have done this because I just couldn't wait and it was soooo worth it!
Add a pat of butter to the top when you take them out of the oven and you just added that much more richness. Make it worthwhile!
Want some trivia? Of course you do, after all this is the POUT blog!
Pecans can be frozen, thawed and refrozen for at least 2 years without any loss of flavor, texture, or nutrients.
Pecans are the only tree nut that is truly native to the United States.
And finally, according to the American Pie Council, if you love Pecan Pie, you are likely to describe yourself as thoughtful and analytical.
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Directions: |
Directions:If you are going to go off your diet, it should really be worthwhile, right? Well here's the perfect muffin for that. SUUUUPER simple to make (five ingredients -- just five!). These only have 338 calories each and merely 23.5 grams of fat, so like I said, if you're going to go off your diet, make it worthwhile!
I have found the recipe in several places and most attribute it to Blackhawkwife. Thank you, Blackhawkwife! Here is one link to the recipe: tastykitchen.com/blog/2010/09/a-tasty-recipe-pecan-pie-muffins/
Or, you can read the recipe right here:
Pecan Pie Muffins
Preheat oven to 350º F and use muffin cup liners or silicone cups (even then, you may want to grease the cups)
1 C packed brown sugar
1/2 C all-purpose flour
1 C coarsely chopped toasted pecans*
2/3 C softened BUTTER (don't skimp here!)
2 whole eggs (beaten)
Stir together the dry ingredients in a medium to large mixing bowl.
In a separate bowl beat eggs and butter together until smooth (I go fo "smoothish" and it is fine).
Stir wet ingredients into the dry ingredients until just mixed.
Spoon the muffin batter into the muffin cups to about 2/3 full. Bake for 20 - 25 minutes. Allow to cool a bit, if you can. They really do come out of the liners better, otherwise, plan to eat them with a spoon. Yes, I have done this because I just couldn't wait and it was soooo worth it!
Add a pat of butter to the top when you take them out of the oven and you just added that many more calories ...uhhh, that much more richness. Make it worthwhile!
* Recipe for Perfectly Toasted Pecans according to Mom (Frances Bushong). is linked to this recipe. |
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Ingredients:
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Directions:
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Number Of
Servings:12 |
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Personal
Notes: These only have 338 calories each and merely 23.5 grams of fat, so as I said: if you're going to go off your diet, make it worthwhile!
I have found the recipe in several places and most attribute it to Blackhawkwife Here is one link to her recipe: tastykitchen.com/blog/2010/09/a-tasty-recipe-pecan-pie-muffins/
:
Annnnd, of course, my little trivia facts:
Pecans can be frozen, thawed and refrozen for at least 2 years without any loss of flavor, texture, or nutrients.
Pecans are the only tree nut that is truly native to the United States.
And finally, according to the American Pie Council, if you love Pecan Pie, you are likely to describe yourself as thoughtful and analytical.
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This recipe for Pecan Pie Muffins is from