Pecan Pie Muffins- No pie shell!!!

PecanPieMuffins   Difficulty Easy Prep Time 10 Minutes Cook Time 20 Minutes

Ingredients

• 1 cup Packed Light Brown Sugar
• ½ cups All-purpose Flour
• 1 cup Chopped Pecans
• ⅔ cups Softened Butter
• 2 whole Eggs Beaten
  

Preparation Instructions

Preheat oven 350 F.
Grease your muffin pan (or use a demarle mini pie silform for no stick baking)
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. I like to use a cookie scoop for even filling. Cups should be about 2/3 full. Bake for 20 to 25 minutes if using mini muffin check at 18-19min. Cool on wire racks when done.

This is how easy it is using demarle silforms, no sticking!!!

Make extra these go really fast.

I found this recipe on Pinterest.

The "sign" I made using my Cricut cutter.

Pound Cake

I know this recipe works cuz I've made several. I'm posting because there has been a request for the recipe so here goes:

1# (3 1/4c) AP Flour
1 1/2 tsp salt
1# butter-softened
2 c sugar
1tsp vanilla extract
9 eggs-room temp.

Preheat oven to 325F. Butter two 5X9 loaf pans. Combine flour and salt in a bowl. Cream butter and sugar with a mixer on high until pale and fluffy. Scrape down sides of bowl. Reduce speed to medium and add vanilla. Lightly beat eggs and add in 4 additions, mixing thoroughly after each and scrape down sides. Reduce speed to low and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completel on wire rack.

Variations:
Cinnamon raisin- toss 2 cups raisins in 2 T flour, fold into finished batter. Divide batter in half and fold 2 T cinnamon into 1 half. Scoop batters into 2 prepared pans, 1/2c at a time alternating between plain and cinnamon. Swirl with a knife.

Blueberry- Sour cream- Use 1/2c sour cream in place of 1 stick of butter. Toss 2 c blueberries in 2 T flour, fold into finished batter.

Chocolate Chip- Fold 2 c semisweet or bittersweet chocalate chips into batter.

Pan options: Use a bunt or angel cake pan in place of 2 loaf pans.

Front to back blueberry sour cream, left back- chocolate chip, right back- cinnamon raisin.

The two front cakes were baked in Demarle pans.