PECAN PIE MUFFINS
It's hard to believe there are only five ingredients in these wonderful little muffins! The brown sugar makes them taste like pecan pie.
Provided by prissycat
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 9
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
- 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. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
- Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 31.1 g, Cholesterol 77.4 mg, Fat 23.5 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 9.7 g, Sodium 119.3 mg, Sugar 24.3 g
BECEL® PLANT-BASED "BUTTER" TARTS
Plant-based meets patriotic with this Canadian classic. Rich, flaky, perfectly sweet - a dozen may not be enough.
Provided by Becel®
Categories World Cuisine Recipes Canadian
Time 1h12m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease 12 nonstick muffin cups; set aside.
- Combine flour with salt in medium bowl. Cut in 1/2 cup Becel® Unsalted Plant-Based Bricks with pastry blender or fingertips just until large crumbs begin to form. Whisk water with 1 teaspoon vinegar. Add just enough water mixture to flour mixture to form dough, while stirring flour mixture with fork. Shape into a ball, then cover with plastic wrap; flatten dough into a disc. Refrigerate at least 30 minutes.
- Whisk brown sugar, corn syrup, maple syrup, egg, 2 tablespoons melted Becel® Unsalted Plant-Based Bricks, vanilla and remaining 1 teaspoon vinegar. Roll dough on lightly floured surface about 1/4-inch (0.5 cm) thick. Cut out 12 (4-inch/10 cm) circles, using a lightly floured glass or circle cutter. Press circles into prepared muffin cups. Fill cups evenly with pecans, then brown sugar mixture.
- Bake 10 minutes then reduce oven temperature to 375 degrees F (190 degrees C). Bake an additional 10 minutes or until deep golden. Let stand in pan 2 minutes, then remove to wire rack and cool completely.
Nutrition Facts : Calories 142.9 calories, Carbohydrate 25.3 g, Cholesterol 15.5 mg, Fat 3.8 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 59.3 mg, Sugar 9.3 g
BUTTER TART MUFFINS [59]
Yield 12 Muffins
Number Of Ingredients 12
Steps:
- Place raisins, sugar, butter, eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently until mixture is hot, slightly thickened, and just beginning to bubble, about 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or coat with cooking spray. Stir flour with baking powder, soda, and salt in a large mixing bowl. Make a well in center and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed. Spoon batter into muffin cups. Bake at 375 degrees F (190 degrees C) in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in cups for 10 minutes, then remove to a rack. Serve warm.
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