Mini Pecan Pie Muffins

By srumbel

This recipe come from one of my most treasured possessions – a cookbook straight from my grandma’s little church in rural Ohio. It is my go-to for timeless recipes that have fed generations. And these 5-ingredient Mini Pecan Pie Muffins were the perfect candidate for a little makeover with SPLENDA® Brown Sugar Blend! {If you look close, you also get her recipe for Pumpkin Muffins – bonus!!}
from shakentogetherlife.com

Ingredients

• 1/2 cup SPLENDA® Brown Sugar Blend
• 1/2 cup flour
• 1 cup chopped pecans
• 2/3 cup softened butter (no substitutes)
• 2 eggs beaten

Preparation

Step 1

Preheat oven to 350*.
Prepare two mini muffin pans (12 wells each) with nonstick cooking spray.
Combine SPLENDA® Brown Sugar Blend, flour and chopped pecans in a bowl and set aside.
In another bowl, combine softened butter and beaten eggs.
Stir the butter/egg mixture into the dry ingredients just until moistened.
Spoon the muffin batter into the muffin pans - filling each well about 2/3 full.
Bake for 20 - 25 minutes or until the center of each muffin tests done.

Yield: 24 Mini Pecan Pie Muffins