Prep 15 mins
Cook 30 mins
These are wonderful little muffins. I could never pass these little gems up. Courtesy of the Abilene, Texas Country Club.
- 2 eggs
- 1 cup brown sugar
- 1 cup chopped walnuts
- 1⁄4 teaspoon salt
- 1⁄2 cup flour
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- Beat eggs until thick and lemon yellow color.
- Mix in remaining ingredients in the order listed.
- Fill greased and floured minature muffin tin 3/4 full.
- Bake at 300°F for 25 to 30 minutes, or until lightly browned.
- These freeze well.
These are some dangerous little muffins, Miss Annie! I toasted the pecans before adding them to the mix. My husband, who is not very big on pastries, had three of these as soon as they came out of the oven. I won't tell you how many I ate, except to say that shortly thereafter we went on a muffin-ing mission to our families' houses to get these things out of our own! Like little pieces of pecan pie, these are... I've already been requested to make another batch to bring them to a family gathering tomorrow evening, but I have the feeling that I'll need to make two. These things disappear quickly. Wow, thank you, these are *wonderful*!!!
Wow...All I can say is, "Wow". I just love these little guys! I made them for a party that I was throwing for my bosses birthday, but they never made it out the door. My father, mother, sister, dogs, rats, and I just ate them all up. Thank you for a wonderful recipe Annie!
Sorry, I had trouble with the muffins. I used a Wilton mini-muffin pan that is not teflon but used Baker's Joy in each muffin round. Had trouble with them sticking. Do you pack the brown sugar?? I did and maybe that is too much brown sugar?