Ingredients:1 cup packed light brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup butter, softened
2 eggs, beaten
Directions:Preheat oven to 350 degrees. Grease and flour 18 mini muffin cups or line with paper muffin liners.
In a small bowl, stir together brown sugar, flour and pecans. In a separate medium bowl beat the butter and eggs together until smooth, gradually stir the dry ingredients into the egg mixture just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
Bake at 350 degrees for 18 to 20 minutes. Cool on wire racks when done. Sprinkle with powdered sugar when cooled.
About this Recipe:I use a small melon baller to fill the cups, it works perfectly! This is a great brunch recipe!