Mini Muffins!

Tuesday, October 26, 2010

I'm still alive, I just haven't been thinking about the wedding lately! I raced at the Head of the Charles this past weekend (it's a rowing race) and had an amazing time celebrating Fall in the Northeast. It was in the 40's and the trees were so colorful! I got to spend time with some very good friends of mine, some of which I have known for 13 years! We raced, shopped, drank tea and wine while sitting by the fire, and ate Pecan Pie Mini Muffins!!!!! Let's just say I am obsessed! My dear friend Linda's sister, Barbara, made them for us in her cute "Acorn Cakelets Pan" from Williams-Sonoma. They were amazing!!!!

So when I got home, of course I ran to Williams-Sonoma to get the pan. But they don't have them anymore! I thought "NO PROBLEM!!! I'll just get it on eBay!!!" but those sellers on eBay must know how popular this pan is because they are selling them for an arm and a leg ($40!!!).

What's a pecan pie mini muffin lover to do???????????????????????

Well, I haven't decided yet because I'm pretty sure Mr. CF would raise his eyebrows at me if he finds out that I want to spend $40 on a cake pan that I can only use in one season, especially since every penny we save is for the wedding. And, I can't say I'd blame him!

For now, I will share the recipe for those of you who are lucky enough to own this adorable pan, or those of you who do not need them to look like acorns in order to enjoy them.

We can all thank Barb later!

Pecan Pie Mini Muffins

1 cup finely diced pecans
1 cup light brown sugar
1/2 cup all purpose flour
2/3 cup melted butter
2 large eggs

Spray mini muffin pan (don't use paper cups).
Bake at 350 degrees for 17-18 minutes.
Cool 5 minutes on wire rack, then lift them out of pan to further cool on rack.
Makes exactly 24.

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