PECAN MUFFINS PIONEER WOMAN RECIPES

Steps:

• Preheat the oven to 350°. Spray 36 mini muffin pan cups with nonstick cooking spray; set aside.  Combine the brown sugar, butter, egg yolk and vanilla in a bowl. Beat with a mixer on medium speed, scraping the bowl often, until creamy. Add the flour, baking powder and salt; beat on low speed until well mixed.  Shape the dough into 3/4-inch balls; place each into a prepared mini muffin pan cup, pressing the dough onto bottom and up one-third of the sides of each cup, creating a shallow cup.  Combine all of the filling ingredients in a bowl; spoon 1 teaspoon filling into each cookie.  Bake 13 to 15 minutes or until edges are golden brown. Let cool 10 minutes in the pan on a cooling rack. Remove the cookies from the pans by running a small knife around the edge of each cookie. Place onto the cooling rack; cool completely.

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,
• 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..