Prep 5 mins
Cook 20 mins
This recipe came from Trisha Yearwood, who married Garth Brooks and wrote a cookbook called Georgia Cooking in an Oklahoma kitchen with a forward by Garth Brooks himself! Gotta try these! :) Be sure to use paper liners in the muffin tins and spray them with nonstick spray; otherwise, they will crumble when you peel off the liners. This recipe also makes great mini muffins; just shorten the baking time by 5 minutes. You might also try using oat flour instead of all purpose for a healthier muffin.
- 1 cup chopped pecans
- 1 cup brown sugar, packed
- 1⁄2 cup all-purpose flour
- 1 teaspoon wheat germ (optional)
- 2 large eggs
- 2⁄3 cup butter, melted (1 1/3 sticks butter)
- 1⁄2 teaspoon vanilla
- Preheat oven to 350*F.
- Place paper(or foil) liners in 9 muffin cups and spray with nonstick spray.
- In a large bowl, combine the pecans, sugar, flour, and wheat germ(if using). Make a well in the center of the mixture.
- In a separate bowl, beat the eggs until foamy. Add the melted butter and vanilla, stir to combine. Pour the egg mixutre into the well in the dry ingredients, stirring just until moistened.
- Spoon the batter into the cups, filling each two thirds full.
- Bake the muffins 20 minutes, or until a toothpick comes out clean when inserted in a muffin. Remove the muffins from the pans immediately and cool on wire racks. Enjoy!
Yumm Yumm! What a great satisfying breakfast we had. We love the sweet nuttiness of these muffins and they are healthier than other muffins too!
These muffins don't really look like anything special but just wait until you taste them. They are fantastic!! It really does taste like a pecan pie. It is a very moist muffin. Mine took about 27 minutes to bake. I definitely recommend this recipe.
Wanted to make something different to take to our Church for New Year's Eve..These were fantastic. I had several people come up to me and ask for the recipe. Will definitely make again!