My first cousin, Gwen, has been making these delightful little muffins for years. They are easy to make and transport.  She brings them to family functions and to her friends and neighbors.  You see, what I appreciate about Gwen is that she always made time to visit my parents when they became housebound. Sometimes the visits were short and sometimes they lingered. The length of the visit did not matter. It was the fact that she made that effort.

Then when Daddy passed away in 2016, Gwen continued the visits with Momma. Often, she would bring these little muffins in a zip-lock bag; and Momma would keep them by her chair. That way, she did not have to ask for one, she could get it herself.

Years ago, Momma used to say that no one had time for old folks.  Every once in a while, she would quote Rita, her friend and good neighbor of about 50 years. They shared recipes, gossip, country philosophy and cigarettes. They used to laugh about us kids and how we were too busy for old people and certainly too busy to visit a graveyard to visit dead people. So one day, Rita told Momma, “Well, when they drive by the graveyard, they don’t have to stop, they can just toss the flowers over the fence.”  My momma never forgot that and quoted it for years.  I still laugh when I think about it…and then I go bake some muffins for my neighbors. I want to be like Gwen.

Yield: 24 muffins

Mini Pecan Muffins

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My first cousin, Gwen, has been making these delightful little muffins for years. They are easy to make and transport.  She brings them to family functions and to her friends and neighbors.

Prep Time 10 minutes

Bake Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 cup brown sugar
• 1 cup chopped pecans
• 1/2 cup all purpose flour
• 2 large eggs, room temperature
• 2/3 cup melted butter, cooled
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees. Prepare mini-muffin pans by spraying with nonstick baking spray with flour.
2. In large bowl, combine sugar, flour and pecans. Stir well.
3. In small bowl, whisk cooled butter, eggs and vanilla.
4. Add the egg mixture to the butter mixture and stir well.
5. Fill each mini-muffin cup about 3/4 full.
6. Bake 15 minutes.
7. Cool about 5 minutes. Then turn onto a cooling rack. Some will be stubborn but you can easily lift them out using a small knife.

Nutrition Information:

Yield:

24

Serving Size:

1 muffin
Amount Per Serving: Calories: 122Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 29mgSodium: 49mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 1g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.