These little gems taste just like a Pecan Tassie. They are made out of 6 every day ingredients and are great with a morning cup of tea, or the lunch box or a long car ride (not at all messy). These are Hubby's "new" favorite snack. Store covered. 
1 cup light brown sugar
½ cup flour
2 eggs
2/3 cup soft butter
½ teaspoon vanilla
1 cup chopped pecans
Preheat oven to 350°. Grease and flour a mini muffin pan (or spray with a cooking spray that has flour in it, like Bakers Joy). Mix the wet ingredients in a medium size bowl and then stir in the dry ingredients, its just that simple!!
Mix long enough to just get the batter smooth. Make sure you use the MINI muffin pans (not cupcake size). Fill cups with one tablespoon batter each (makes 24). Bake for 17 minutes.
NOTE: Dusting pan with flour is important.
NOTE: My oven cooked these in 16 minutes.
NOTE: Taking these out of the pan is the only (mildly) tricky part of this recipe. Letting the muffins cool for 2 or 3 minutes before you try to remove them from the pan will help a lot, but don't leave them in the pan longer than than that, since they will get harder to remove from the pan as they cool.
NOTE: Slide a thin knife gently around the sides of the muffins, then gently lift them out using the knife.
NOTE: If you keep these muffins covered well, they will stay soft for a long time (they tend to get a little crispy around the edges if left out in the air).
2 eggs
2/3 cup soft butter
½ teaspoon vanilla
1 cup chopped pecans
Preheat oven to 350°. Grease and flour a mini muffin pan (or spray with a cooking spray that has flour in it, like Bakers Joy). Mix the wet ingredients in a medium size bowl and then stir in the dry ingredients, its just that simple!!
Mix long enough to just get the batter smooth. Make sure you use the MINI muffin pans (not cupcake size). Fill cups with one tablespoon batter each (makes 24). Bake for 17 minutes.
NOTE: Dusting pan with flour is important.
NOTE: My oven cooked these in 16 minutes.
NOTE: Taking these out of the pan is the only (mildly) tricky part of this recipe. Letting the muffins cool for 2 or 3 minutes before you try to remove them from the pan will help a lot, but don't leave them in the pan longer than than that, since they will get harder to remove from the pan as they cool.
NOTE: Slide a thin knife gently around the sides of the muffins, then gently lift them out using the knife.
NOTE: If you keep these muffins covered well, they will stay soft for a long time (they tend to get a little crispy around the edges if left out in the air).
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