Nana’s Kitchen: Pecan Pie Muffins

Nana’s Kitchen: Pecan Pie Muffins

Greetings, home cooks, welcome to Nana’s Kitchen,

Are you making your Thanksgiving plans and other seasonal plans? Family or friends coming to your house for a meal? Potluck or is everyone assigned a dish? I am so looking forward to my family coming to my house for Thanksgiving dinner. I will do most of the cooking, as it is my favorite thing to do. Cooking for family is a pleasure and a little way of expressing my love for them. My granddaughter is making the desserts. She is a talented baker.

Leading up to this busy day and season remember to take a little time for yourself. Enjoy a hot cup of tea and a warm muffin from the oven. 

A cup of tea is a pleasant and relaxing drink. No matter what your favorite tea is, it is a source of comfort. Tea has been around for centuries. The story goes, in China, that it was accidentally discovered when the leaves from a wild plant fell into a pot of boiling water of Shen Nong. He drank the flavored water and liked it. And, as the saying goes, the rest is history.

There are many books written on the subject of tea from growing and processing, tasting, pairing with foods to tea cups, pots and service ware. The traditions are old and rich. People spend a lifetime around tea. 

All “true” tea is made from the camellia sinensis plant. When and how the leaves are picked and processed as well as where they are grown determines the type of tea. The different types of tea include black, green, white, oolong, Pu-era, purple and matcha. There are herbal teas that do not have caffeine in them or the camellia plant.

If you have time, drop by your local library and check out a book on tea. Make your favorite tea and enjoy the read. The information is extensive. 

Pecan Pie Mufins

Makes 6 regular sized muffins

Ingredients:
3/4 cup light brown sugar
1/2 cup all purpose flour
1 cup chopped pecans
10 tablespoons butter, melted
2 eggs, beaten
1/2 teaspoon vanilla

Pre heat oven to 350.
Grease muffin tin.
In medium bowl combine sugar, flour, and pecans.
Mix melted butter, eggs, and vanilla.
Add liquid to dry ingredients and combine.

Spoon into greased muffin tin.
Bake for 15-17 minutes at 350 degrees.
Run a knife around outer edge of muffin before removing from tin.
Serve and enjoy!

Hints:
These are not overly sweet.
If you want to use a few less nuts- your decision.
These do not rise like a regular muffin as there is no raising agent added. 
Could you use self rising flour, probably. I have never tried it.
Used Bakers Joy to grease tin. I spread the spray around with my finger to coat each well.
Watch your bake time closely, these can burn easily.
Mini muffin tins could be used. Bake for 12-13 minutes.
Store at room temperature for 3 days in an air tight container or frozen for one month.
You could add a few chopped dried cranberries or a few chocolate chips.
Make it your own!
I enjoyed my muffin with a cup of Irish Breakfast tea (no sugar).

Have a blessed Sunday.