Nancys Pecan Pie Muffins Recipes

Steps:

• Combine first 3 ingredients in a large bowl, make a well in center of mixture.
• Beat eggs until foamy.
• Stir together eggs and butter; add to dry ingredients stirring until moistened.
• Place foil-baking cups in muffin pans.
• Spoon batter into cups to 2/3 full.
• Bake at 350 degrees for 20-25 minutes or until done.
• Remove from pans immediately, cool on wire racks.
• Best served warm.

Steps:

• Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray.
• In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.
• In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened.
• Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• On a lightly floured work surface, roll the pie crust into a 13-inch round, about 1/4-inch thick. Fit the crust into a 9-inch pie plate and trim the edges, leaving a 1-inch overhang. Fold the overhang underneath itself and crimp the edges. Refrigerate for at least 30 minutes before filling.
• Roughly chop 2 cups of the pecans by hand or in a food processor; set aside. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar until smooth. Remove from the heat and stir in the corn syrup, vanilla bean seeds and eggs. Fold in the chopped pecans and pour into the prepared pie shell. Arrange the remaining 1 cup pecan halves around the edge of the pie to make a decorative top.
• Bake until the center is set, 60 to 70 minutes. Let cool completely.
• Slice and serve with a scoop of ice cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
• In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Spread pecans on a baking sheet and bake until fragrant, about 12 minutes. Cool 15 minutes, then coarsely chop. In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together sugar, eggs, butter, milk, and vanilla. Stir wet ingredients into dry ingredients, then stir in pecans.
• Divide batter evenly between muffin cups,adding a scant 1/4 cup to each. Top each with a single pecan half or more chopped nuts, and sanding sugar. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

Steps:

• Preheat oven to 425 degrees.
• Lightly grease (or coat with nonstick cooking spray) 3 miniature muffin pans.
• In a large bowl, combine the brown sugar, pecans, flour, baking powder and salt.
• Make a well in the center of the mixture.
• In a small bowl, mix together the butter, eggs and vanilla.
• Pour the wet ingredients into the dry ingredients and stir just until combined.
• Spoon the batter evenly into the miniature muffin pans, filling each compartment 3/4 full. (Fill any empty compartments halfway with water to prevent damage to the pan.)
• Bake for 8 to 10 minutes, until lightly browned. Makes about 30 muffins.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, white sugar, pecans, brown sugar, egg, and oil in a bowl. Mix batter thoroughly. Fill each cup of a muffin tin 2/3-full with batter.
• Bake in the preheated oven until tops spring back when lightly pressed, 8 to 12 minutes.