PECAN PIE MINI MUFFINS

I threw these together this afternoon just to see if I could.  Man, I hate to brag but these are good!  And the best part is that they are so easy.  Ready in minutes and bake about 12 minutes, sit back and enjoy!

Note: This recipe is from my blog back in 2012. I have made these many times since and we always enjoy them. By eating only a couple at a time, they have never messed with my blood sugar.

1/2 cup Splenda Brown Sugar Blend
1 cup chopped pecans
1/2 cup white whole-wheat flour
1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter, melted
1/4 cup canola or olive oil
2 eggs, lightly beaten
1 tsp vanilla extract
canola oil cooking spray
1/2 cup very finely chopped pecans

Preheat oven to 425 degrees.

In a large mixing bowl, combine the Splenda, 1 cup of chopped pecans, flour, baking powder, and salt. Make a well in the center of the mixture.

In a small bowl, mix together the butter, oil, eggs, and vanilla extract; pour into the well in the center of the dry mixture.  Using a spatula, blend just until moistened.

Spray 24 miniature muffin cups with the cooking spray.  Sprinkle the finely chopped pecans over the bottoms of the cups.  Spoon the muffin mixture, using a small spoon, into the prepared cups over the pecans.  Fill cups almost full.

Bake muffins in a 425-degree oven for about 12 minutes or until a wooden toothpick inserted in the center comes out clean.

Remove from oven and cool for 2 minutes in the pan on a wire rack.  Remove from the pan gently loosening with a thin knife.  Cool completely on the wire rack.

Yield: 2 dozen Remember quantity matters with all 'sweets'. Do not set down and eat half of these at a setting! Two or three at a setting is enough. By the way, three mini muffins is usually equal to one regular muffin.

So good and okay for most diabetics.  By the way, I had to shoo my husband and my grandson away from these.  They loved them, too, and neither is diabetic.