Prep 20 mins
Cook 13 mins
This was given to me by my Mom who got it from one of her friends that made it for her when she couldn't eat after going through Chemo. They are absolutely wonderful and so easy to make. I did not leave out any spices, because these don't have any. Just a wonderful flavor.
- Pre-heat oven to 350 degrees Combine all ingredients except pecans using a mixer Fold in chopped pecans.
- Pour mini muffin pan about 2/3 full Sprinkle with more chopped pecans on top Bake for 12-15 minutes.
After reading comments about how the muffins have a tendency to stick I used Pan Release Pan Release, Professional Pan Coating (Better Than Pam Spray!)(never fails) on my silicone mini muffin pan instead of spray. Made 24 mini muffins, cooled for 10 min and not one crumb stuck to the pan. Followed recipe exactly and they turned out to perfection. GREAT FLAVOR!
rich, decadent, delicious :) made them for my boy and he adored them, he gave one to his friend and was asked for the recipe! it is very moist and dense, i chopped the pecans very coarsely which i thought added a great texture, crunchy as well as gooey. thank you!
Excellent muffin! I baked in regular size muffin tins and used the aluminum liners and they did not stick. I got 10 full size muffins. I served with a smear of cream cheese and it was mouth-watering! I thought they would be super-sweet, but they were just right. I think they would be great served with the cream cheese along side of a summer fruit salad for a luncheon. Thanks!!!!