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.
Oh those muffins look delicious!
ReplyDeleteWhat is muscovado sugar? Where might I find it? And what is the difference between muscovado sugar and sucanat? This looks delicious : )
ReplyDeleteDori: Muscovado is a very dark brown sugar that can be found at most specialty stores. I only use it every once in a while when it's absolutely necessary for the texture of the dish. Sucanat (organic whole cane sugar) is dehydrated cane juice and is dark b/c the molassas hasn't been taken out. It contians many vitamins and minerals. It is a dry sugar unlike muscovado. In a pinch you can toss together 1 cup sucanat with 2 tablespoons maple syrup to get a great brown sugar substitute!
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