Craving a little something sweet? You'll love these tiny, easy-bake treats packed with antioxidant-rich pecans. Adapted from "The Best of Mr. Food Cookin' Quickies" (Oxmoor House), they're perfect paired with coffee and a cozy fire.
1 cup packed brown sugar
½ cup Egg Beaters or 2 large eggs
1 teaspoon vanilla extract
1 cup chopped pecans
½ cup all-purpose flour
Preheat oven to 375 degrees. Using a wire whisk, mix the brown sugar, margarine, Egg Beaters (or eggs) and vanilla until smooth. Stir in pecans and flour. Spoon the batter into mini muffin pans coated with Pam, filling until almost full.
Bake at 375 degrees for 12 minutes or until lightly browned. Cool in pans on wire racks for about a minute. Remove from pans; cool completely on wire racks.
Warm the bread bites briefly in the microwave before serving. Then go ahead and give yourself permission to have two. They're only about 61 calories/muffin and will have no cholesterol if you use Egg Beaters.
I keep the ingredients for these pecan-pie-flavored goodies on hand; they make a great spur-of-the-moment breakfast or dessert. In case you're wondering, pecans will stay fresh for about nine months if stored in the refrigerator or two years if kept in the freezer.
One of my favorite recipe collections, "The Best of Mr. Food Cookin' Quickies" is available form Amazon for as little as $3.71 new.