- I would suggest making these in mini-muffin tins. Adjust the baking time accordingly.
- Because of the amount of sugar, I adjusted the baking temperature and time to 325 degrees for about 18 minutes.
- Be sure to spray your muffin tin or pans well with non-stick spray and only allow it to cool in the pan for about 3 minutes and then transfer each cakelet/muffin to a cooling rack.
- When storing these cakelet/muffins, avoid stacking them. They are a bit sticky and if you’re going for presentation purposes…the tops will be ruined when pulling them apart if you stack them.
- They stay moist stored in an airtight container.
source modified from 750 Best Muffin Recipes: Everything from breakfast classics to gluten-free, vegan and coffeehouse favorites
by Camilla Saulsbury
Makes 10-12 Muffins (regular sized)
1/2 cup all-purpose flour
1 cup chopped pecans
1/4 teaspoon salt
1 cup packed dark brown sugar
2 eggs
2/3 cup unsalted butter, melted
1/2 teaspoon vanilla extract
Preheat oven to 325 degrees and using non-stick spray, coat 10-12-cup muffin pan wells (evenly coat because these muffins do stick).
In a medium bowl, whisk the flour, pecans and salt.
In another medium bowl, whisk brown sugar, eggs, butter, and vanilla until blended.
Add egg mixture to flour mixture and stir until blended.
Divide batter amongst the muffin wells.
Bake for about 18 minutes or until tops are golden and toothpick inserted in center comes out clean. Let cool in pan on a wire rack for no more than 3 minutes and then transfer to a cooling rack.