A tasty little treat for a Sunday breakfast.

1 C. Pecans – chopped
2 Large Eggs – lightly beaten
8 Tbsp. (1 Stick) Butter – salted, melted and slightly cooled
1 1/4 Tbsp. Butter – melted
1/2 C. Flour
1 C. Brown Sugar – lightly packed

Line 6 muffin cups with paper liners coated lightly with cooking spray.

Preheat oven to 300º. Mix the chopped pecans with 1 ¼ tb melted butter and spread out on a baking sheet.  Bake in the preheated oven for 5 or 6 minutes or until fragrant.  Remove from oven and allow to cool while you mix the other ingredients.

Increase oven temperature to 350º.  Combine the toasted, buttered pecans in a bowl with the flour and brown sugar. (You can use either light brown sugar or dark brown sugar depending on the intensity you want.  I use light but sometimes I mix half and half).

Make a well in the center of the dry ingredients and add the eggs and melted butter.  Mix only until the dry ingredients are moistened.  Spoon the batter into the muffin liners filling the cups no more than three-fourths full.  Bake for 20 – 25 minutes until the tops are lightly browned.  Remove from the oven and immediately remove the muffin from the pan and place on a wire rack to cool.

NOTE: occasionally I will add cinnamon and/or nutmeg to the mix. One or both will add a different dimension.

Buon Mangiata!