Mini Pecan Muffins

I started a cooking group with my friends and ladies in my church, and I hosted our first activity on Wednesday night. Our theme was Party Food, so I made these mini pecan muffins. They are rich, dense, and sweet; they taste kind of like pecan shortbread, I think. So yummy. Melanie shared this recipe with the fam a long time ago. For Brittany's outdoor wedding reception, I made a ton of these to compliment the catering. (It was your wedding, right, Britt?)

Mini Pecan Muffins
submitted by Erin (Mel's recipe)

1 c. packed brown sugar
¾ - 1 c. flour
1 c. chopped pecans
2/3 c. butter (no substitute) – melted and cooled
2 eggs, beaten

Stir the brown sugar and flour together; add chopped pecans. Combine eggs and butter and mix well. Stir into flour mixture just until moistened. Grease and flour mini muffin tins. Fill 2/3 full. (That’s important. If you put more batter in the cups, the muffins will rise over the lip and become difficult to remove from the tins.) Bake at 350° for 15-17 minutes. Makes 2 ½ dozen mini muffins. (*I used a scant cup of flour.)