I hope my mother doesn’t read this post anytime soon. See, she has this cookbook that she uses. She has used it for years and years. She writes everything down in it and pulls it down for just about every meal she makes.
Well, I’m writing a food site now and as you can imagine, I wanted a good long gander at that cookbook. So, I finally talked her into letting me borrow it one weekend while she was going out of town on a quilting retreat. I had to basically swear on my life and the beloved memory of Howdy Doody that no harm would befall it. So I did – and I got it (and I still haven’t given it back!).
Now folks, my mother is a note taker, a serious note taker. She has this insane need to write down everything. This was handy as a child because there was ALWAYS a notebook somewhere in the house that had a page with your name on it and beneath that, every blessed thing you were getting for Christmas, right down to the stocking stuffers! This is also handy because thanks to this insane need of hers, I know all about this recipe!
This recipe is one that has long been talked about among Mama’s quilting group. Susie, one of our absolute favorite Yankees who mistakenly let it slip once that she and her husband used to refer to us as “magnolia mouths” in private – which we thought was a pretty darn cool term and have loved her ever since, is the one who introduced us to the wonders of a pecan pie muffin.
Oh, another sidenote (because you know how I love sidenotes), Susie is the absolute, end all, cleanest and most organized person on earth. Seriously. Martha Stewart would cower in shame if she saw Susie’s house. It is decorated perfectly and always looks like a Southern Living showroom, right down to the fresh flowers. Whats more, its always like that! You can drop in any time of day, any day of the year to find Susie’s house miraculously looking even better than it did the last time you saw it. I have no idea how she does it. However, I do know that I am absolutely not capable in any capacity of being the housekeeper that she is.
I can make her muffins and if I try, I bet I can even say her husband’s name with that cute accent of hers….”Baab” (Bob).
You will need: Brown sugar, all purpose flour, eggs, butter, and pecans. I used dark brown sugar because I wanted a stronger flavor but you can use light or dark, whichever you prefer or have on hand.
Place brown sugar and flour in a bowl.
Meet my new baby. This is my Hamilton Beach Big Mouth Food Processor.
Until I got this, I had NEVER owned or even used a food processor!!!
Now, its like..I AM CANYON MAN! WATCH ME PRESS MY BUTTON AS PECANS YIELD TO MY EVERY DESIRE!
I LOVE MY FOOD PROCESSOR! I JUST got this so this is only the second time I have used it. I am going to do a tutorial on the amazing marmalade I made with it the first time I used it soon.
The opening is the largest available for commercial use – you can stick whole potatoes and tomatoes right in that thing! The cool thing is, Every part (except the base, of course) is DISHWASHER SAFE!
Its love, I swear, its love.
Oh, yeah, chop your pecans in that last step. Did you guess that I used my new food processor?
Add those to the dry ingredients and mix well.
Beat your eggs until foamy.
Pour in melted butter and stir to mix.
Make a well in the center of dry ingredients (this means just dig out a spot in the center) and pour liquid into bowl.
Mix all of that up until just moistened. Look at that! It smells and tastes like pecan pie at this point. I knew I was in for trouble when these puppies came out of the oven!
Grease your muffin tin well (I used cooking spray) and if you use muffin papers, you still need to spray them. Fill cups 2/3 full and bake at 350 for 20-25 minutes or until done.
Ring the bell and watch the stampede. Oh my goodness, were these ever good! If you want something different in a muffin, if you want a real treat, if you want to pamper yourself, EAT THESE!
Pecan Pie Muffins
Serves: 9 muffins
- 1 Cup chopped pecans
- 1 Cup brown sugar
- ½ Cup plain flour
- 2 eggs
- ½ Cup butter or margarine, melted
- Combine first three ingredients in a large bowl, make a well in the center of the mixture.
- Beat eggs until foamy. Stir together eggs and butter; add to dry ingredients, stirring until just moistened.
- Place baking cups in muffins pans and coat with cooking spray. Spoon batter into cups, filling ⅔?s full.
- Bake at 350 for twenty to twenty five minutes or until done. remove from pans immediately.
Thank you all for reading Southern Plate!!