Foreplay is important. You can’t just rush into the big event – you have to make sure everyone is adequately prepared. It’s like a prelude to the main attraction; a little taste of what’s to come.
I’m talking about Thanksgiving, of course! And if you’re anything like me, you love any excuse to eat and drink yourself silly in the company of friends and family. As soon as October is finished, I’m anticipating turkey, gravy, stuffing, pie, and that weird green bean casserole that nobody actually likes, but still eats in an effort to get a serving of vegetables.
Call me a premature Thanksgiving-er, but I simply cannot wait for Thursday’s feast. Which is why today, I made a tasty little preview: Pecan Pie Muffins.
These are super simple and very, very delicious. They really do taste like homemade pecan pie, in a heavenly little muffin package. The batch yields a dozen; I’ll be surprised if they last until Thursday.
Pecan Pie Muffins
(yields one dozen)
1 cup packed light brown sugar
½ cups whole wheat pastry flour
1 cup chopped pecans
⅔ cups softened butter
2 whole eggs, beaten
1. Preheat oven 350 F. Grease your muffin pan (I used Baker’s Joy baking spray).
2. 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.
3. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full. Bake for 20 to 25 minutes. Cool on wire racks when done.