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I love all things home and family. I love creating yummy smells coming from the oven at all times of the day. However, it seems I have the hardest time accomplishing baked things for breakfast because, well, morning is so…so early! Ha! It’s for this reason, that I attempt to do advance prep so I can bake muffins for breakfast, and still be ready for the day before noon!
This yummy muffin recipe is a cinch to prep ahead. I got this from Southern Living years ago and it’s one of our family’s favorite. These are Pecan Pie Muffins!!!! They really do taste like a little pecan pie! Hellooooo! What’s not to love about pecan pie for breakfast?
I made these this week and here’s what I did the night before:
Mix the dry ingredients:
- 1 Cup chopped pecans
- 1 Cup brown sugar
- 1/2 C flour
Cover bowl with Saran wrap. Go to bed. =)
In the morning, in a separate bowl,
melt 1/2 C margarine
then add 2 eggs and beat.
Add liquid to dry ingredients. Pour into muffin tin, lined with cupcake liners. Fill 2/3 full (You can also just spray the pans WELL so they won’t stick to the pan.)
Bake at 350 degrees 20-25 minutes. These aren’t a big, fluffy muffin, they’re more pie-like, so they’re thinner than a normal muffin, since there’s no baking powder in them.
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Add some scrambled eggs and bacon, and then call the family in for a lovely weekend breakfast! If that won’t refresh your weekend routine, nothing will!
Be refreshed!
RefreshHer 
Yes please. =) Yum!
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Come on over!!!
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