Make these cute little mini muffins for a special breakfast treat.
Since this recipe only makes 12 ( that’s like 4 regular sized muffins) you can indulge and still feel good about it.
Sounds like a plan to me. I’m all about feeling good 😉
Gluten Free Pecan Mini Muffins
1/4 cup dark brown sugar
1/4 cup gluten free flour
1/2 cup chopped pecans
1/4 cup light corn syrup, light molasses or agave syrup
1/3 cup butter, softened
2 tablespoons chopped pecans
Preheat the oven to 350°F. Place 12 mini muffin papers in a 12 mini muffin cup pan. There are some really cute designs out there. Go find some fun ones. You can also grease and flour the pan, but why?
In a small sized bowl, stir together the brown sugar, flour and 1/2 cup of the pecans. You could also use a larger sized measuring cup and skip the bowl.
In the bowl of an electric mixer ( or use a hand held one if you don’t have the big one) beat the corn syrup, butter and eggs until smooth.
Stir the corn syrup mixture into the dry ingredients until mixed well.
Spoon the batter into the prepared muffin cups. If you use a small cookie scoop, it’s a breeze. Otherwise use a 1/8 cup mesure if you have one or a tablespoon. Muffin wells should be about 3/4 full.
Sprinkle the tops with 2 tablespoons pecans.
Bake for 20 to 25 minutes.
Take out and allow to cool for 5 to 10 minutes. Then pop out of the pan and cool completely on wire racks. If you went the grease and flour method, make sure to run a thin spatula around the sides to release them.
Happy Baking all!
Team Your Gluten Free Kitchen
photo courtesy of Karo Syrup