Wherever I originally got this divine recipe it called for these to be mini muffins. We have made them as minis and as regular sized muffins. The downside here is that you can't use muffin papers with these because the bread, for some strange reason, sticks to the paper like crazy.
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Ingredients:
1 C. brown sugar, packed
1/2 C. all purpose flour
1 C. pecans, chopped
2/3 C. butter, melted
2 eggs, beaten
Directions:
In one bowl, combine the brown sugar, flour, and pecans. In another bowl, combine the butter and eggs and mix well. Stir the egg mixture into the flour mixture until the mixture is just moistened. Fill greased and floured muffin cups two-thirds full.
Bake at 350 degrees F. for 20-25 minutes or until muffins test done with a toothpick or fork. Remove immediately and cool on wire racks. Makes about 2 1/2 dozen mini muffins or a little more than 1 dozen regular muffins.
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