Jul 17, 2013

Scrumptious Pecan Pie Muffins


Hey there & Happy Wednesday! I hope that your week is going great and you've had some times to have a creative outlet or you've been able to whip up something in the kitchen. I am going to share a recipe that was shared with my via a few different friends for Pecan Pie muffins. I am a huge pecan pie fan so these peaked my interest pretty quick. However, I knew that making them would be difficult since I am on a 15 day cleanse (come on Saturday) that has been extremely helpful in jump starting weight loss after a plateau. So here they are - super easy and might I say DELICIOUS!!!!

Pecan Pie Muffins (yields 12)
1 cup light brown sugar
2 cups of chopped pecans
1/2 cup of all purpose flour
2/3 cup of butter softened (or 11 tablespoons - yes, I had to google it to double check)
2 eggs beaten

*Cupcake liners optional



Directions:
1. After chopping the pecans, mix the dry ingredients with the pecans in a separate bowl and set to the side (I mixed them all in my stand mixer aka "Mrs. Sparkles" - I have no idea where it came from but its cute and it fits, plus I love to use the stand mixer).

2. Next beat the butter and eggs together in a bowl (or stand mixer) and beat until thoroughly mixed (about 2 minutes).

3. Add in the dry ingredients and continue to mix until all ingredients have been mixed together. It will be a little thick.

4. In a cupcake or muffin pan lined with cupcake liners (or just greased with Pam) fill each cup half way full with mixture. Then place a full size pecan on the top of each one as pictured.

Bake on 350 degrees for 13-17 minutes


These little babies are amazing! They taste just like pecan pie and if they are not over cooked even have the same texture as the pie, well maybe not as gooey. Quick & Simple, these are gonna be a new household favorite.

I'd love to hear from you if you try them out. I am sure you will love them!


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