Tiny Pecan Muffins

These are my all time favorite muffins.  Quick and easy to prepare and so delicious. They are rich and sweet, with lots of pecans.  It's like popping a tiny pecan pie in your mouth.  They make the sweetest house warming gift; wrapped in celophane with a ribbon on top. 

Tiny Pecan Muffins

These muffins freeze very well and are great for breakfast, brunch, a snack or dessert.  Yields: 24

1/2 cup plus 2 tablespoons whole wheat pastry flour

1 teaspoon baking powder

1 cup muscovado sugar

1/2 cup unsalted butter, melted

1 teaspoon vanilla extract

1 cup chopped pecans

2 large eggs, lightly beaten

Preheat oven to 350 degrees.  Grease mini-muffin pan with coconut oil or line with muffin liners.  In a food processor pulse together flour and muscovado until all of the lumps are broken up.  Pour into a large bowl.  Add melted butter, vanilla and eggs.  Stir until combined and then add pecans.  Using a teaspoon divide batter evenly among cups.  Bake 11 minutes.  Remove from oven and let cool 3-4 minutes.  Turn pan over and thump the bottom to pop the muffins out of the pan.