Pecan Pie Muffins

It has been far too long since my last blog post and actually since the last time I really baked.  I can bore you with apologies and excuses, but how about I simply promise to do my best from here on out to keep on posting.  It may not be as frequent as in the past, but I am going to aim for at least one post per month and see how it goes.

I hope you enjoy these Pecan Pie Muffins.  Not only were they incredibly easy to make, they have a delicate and sweet burst of flavor, which definitely comes from the maple syrup. 

Pecan Pie Muffins

adapted from Sauce and Sensibility

Ingredients

1 cup brown sugar
1 heaping cup pecans

½ cup flour
2/3 cup butter
2 eggs, lightly beaten
1 tsp maple syrup

Directions

Preheat the oven to 325 degrees.  Grease two mini muffin baking pans.

Toast the pecans in a skillet over low to medium heat until they begin to smell nutty.  Let cool for a few minutes.  Place in a food processor and pulse until finely ground.

In a mixing bowl, stir together the brown sugar, chopped pecans and flour.  Melt the butter and stir it into the sugar/pecan/flour mixture.  Add the beaten eggs and stir until thoroughly combined.  Pour in the maple syrup and mix together.

Fill each muffin tin until nearly full.  Bake for 16 to 18 minutes.  Remove from the oven.  Let cool for about 15 minutes and then remove them to a platter.  Makes 24 mini muffins.