Preheat oven to 400 degrees. Grease muffin tin or line cups with muffin papers.

Combine flour, pecans, and brown sugar in mixing bowl; set aside.

In another bowl, beat the egg; stir in milk, butter, and vanilla.

Add liquid ingredients all at once to flour mixture. Stir only until flour is moistened.

Fill muffin cups 2/3 full. Bake about 15 minutes or until golden brown.





Cooking Notes:

Melt the butter first so it gets back to near room temperature before you use it.

To get the most flavor from the pecans, toast them in a frying pan until fragrant. Also let those cool before using.

If you don't have self-rising flour, you can use the same amount of all-purpose flour with 2 teaspoons of baking powder and 3/4 teaspoon salt mixed into it.






The ingredients are simple but the flavor of the finished muffins is wonderful. Pecans and butter were meant to be together.

Mr Breakfast would like to thank mnamullins for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 2 votes.

From teedofftiffy (Team Breakfast Member)

Rating (out of 5):

These were delicious. I used all purpose flour and added 1 teaspoon salt and 1 teaspoon baking soda. -teedofftiffy

Comment submitted: 9/28/2010 (#11305)



From lovestobake (Team Breakfast Member)

It uses self rising flour, so doesn't need baking powder. A person could use all purpose flour though and just add the sale and leavening to it. That would work too. This looks like a GREAT recipe!

Comment submitted: 8/22/2008 (#6250)



From Cher

Rating (out of 5):

This recipe is missing baking powder so that the muffins rise a little - they needed it.

Comment submitted: 6/5/2008 (#5464)

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