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DEL.ICIO.USPecan Pie Muffins - from Nancy G's Cafe
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From the menu of . . . Nancy G's Cafe and Neighborhood Bistro
4920 Roswell Road, Sandy Springs
404-705-8444
Q: My husband loves homemade muffins for breakfast. I would love to get the recipe for the pecan muffins at Nancy G's.
- Marilyn Evans, Sandy Springs
A: Nancy Goodrich, aka Nancy G, admits she has a muffin fan base. "We started serving muffins for brunch, and they were so popular that we started serving them every day at lunch, " she said. The pecan flavor does taste like a cross between a muffin and pie -- sweet, but crumbly-tender. Stored in an air-tight container, they keep well for a few days, too.
Hands on time: 15 minutes Total time: 25 minutes Serves: 30 muffins
Ingredients:
1 cup firmly packed light brown sugar
1 cup chopped pecans
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, melted
2 large eggs, lightly beaten
1 teaspoon vanilla extract
Instructions:
Preheat oven to 425 degrees. Lightly grease (or coat with nonstick cooking spray) 3 miniature muffin pans. In a large bowl, combine the brown sugar, pecans, flour, baking powder and salt. Make a well in the center of the mixture. In a small bowl, mix together the butter, eggs and vanilla. Pour the wet ingredients into the dry ingredients and stir just until combined. Spoon the batter evenly into the miniature muffin pans, filling each compartment 3/4 full. (Fill any empty compartments halfway with water to prevent damage to the pan.) Bake for 8 to 10 minutes, until lightly browned. Makes about 30 muffins.
Notes:
These little treats are great with coffee or tea in the morning or with milk as an after-school snack.
Nutrition:
Per serving: 252 calories (percent of calories from fat, 63), 3 grams protein, 21 grams carbohydrates, 1 gram fiber, 18 grams fat (7 grams saturated), 62 milligrams cholesterol, 188 milligrams sodium.
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