PECAN PIE MUFFINS {It was given to us by a local Wizendolc lady in Georgia. Of course down there they can grow their own pecans!..

[Yvonne (Vonnie) Mostat, RN]

The "bigger the better muffin pan"  Sprayed lightly with Oil _+ Preheat your oven to 350  or, you may want to use the bigger, baking cup with the fancy edging etc.\\\\\\\\\\\\\\\\\\\\ For better results .  They do truly taste like a pecan pie. But they can be used at Beakfast/Brunch.

a brunch staple,  N.B. These are very "Mo-rish They truly do taste like a Pecan Pie without the fuss. 

1 Cup of chopped pecans .                                                                             .

2 ;large eggs                                                                             

1/2 Cup of belted butter

1  Cup of firmly packed brown sugar

1/2 Cup of Flour

2 large eggs  These should be whipped!!

1/3 Cup of belted butter.

PRE-HEAT THE OVEN 350 degrees

Beat your 2 eggs    (like you are taking it out on the rear-view mirror- that is BEAT WELL

II a large bowl Mix together the pecans, brown sugar. and sift in the flour,. Slowly

add Melted Butter, Now, after all that fuss, you will catch onto this recipe again and

 again as long as your guests know there are nuts in them, the Pecans.

spoon this batter mix the two mixtures - the brown sugar, the beaten eggs, and the milk

Don;t let your brown sugar ruin all this work when by cooking it too long your pecans

begin to taste a little 'off"

Serve warm like they do in the restaurant in Georgia. Picture it, warm and some whipped cream in a cone shape on 

the top of each Brownie

  

[Scott Adams]

What a great, healthy recipe, thank you Vonnie!