Recipes from Grandmary -- Pecan Pie Muffins

I'm posting this one in honor of Mother's Day. Happy Happy Mother's Day -- you wacky Mom, you!

Grandmary (aka my mother) managed to wrestle this “secret recipe” out of a North Carolina baker due to her extensive family connections. She had the treats while visiting a cousin, and somehow, through hook and crook, the cousin managed to pry it away from the original baker. Apparently that baker usually never gave out the recipe, as she was known far and wide across NC for the treats. After devouring these, you’ll know why it’s renowned.

Grandmary usually uses the stash of the family farmed pecans, but since those are like gold these days, I used pecans I bought at the Union Square Market. My first patch of tarts wouldn’t come out of the tins intact (I ate the messups, calling them "baker’s tax"), so I had to call home for tips. Apparently, the cooling step is very important, so I added it in to this version of the recipe.

Pecan Pie Muffins (really, they’re tiny tarts)

Combine:
1 cup light brown sugar
1 cup chopped nuts (pecans, obviously!)
½ cup plain flour (all-purpose is fine)

Add:
2/3 cup butter (regular, salted)
2 eggs
1 teaspoon vanilla

Spray little muffin pan liberally.
Do not overfill tins. Batter will run over the side. Place a pan on a rack underneath your baking tin to prevent having to clean up bottom of oven. Scrubbing your oven the next day is no fun at all.

Bake at 350 degrees for 20-25 minutes.
Let cool for about 10-15 minutes. Important to let them cool down and set so you can get them out of the muffin tin. You may have to coax them out with a knife.

If you are reusing the same pan for rest of batter, clean out tins with paper towel and respray liberally.

Depending on the size of your little muffin pan, you can get 24-48.

Like little tiny decadent bite-sized pecan pies. Good warm!

I forgot to take photos. I'll have to retro-post them the next time I make this recipe. Because, I WILL be making this recipe again and again.