Can you smell it? The forestry aroma from the toasting of pecans and the sweet smell of maple with a subtle hint of vanilla? Well friends, it's September and time to start thinking about transitioning into fall and baking all those seasonal, southern desserts.
I say that you should start shelling those pecans (pee-can, puh-kawn, or pee-kawn!) and get them ready to use in your baked goodies.
Did you know that Georgia has led in pecan production since the 1800s? Yep! In fact, Georgia is the nation's largest pecan supplier. That is approximately one third of the United States' production, which is enough to make over 176 million pecan pies.
Most pecan pies use ½ a lb to a 1/3 lb of pecans per pie, which equals somewhere around 78 pecans per pie. Incredible, huh?
But pies aren't the only dessert you can whip up with your pecans. Candies, cookies, cakes and muffins are some of many options for baking with pecans. My personal fall favorite is pecan pie muffins. If you enjoy pecan pie, this just might be your new favorite muffin.
Give them a try, and if they are slightly sunken in the center you can take great joy in knowing you've baked them to perfection.
Pecan Pie Muffins
- 1 cup light brown sugar
- ½ cup all purpose flour
- 1 cup chopped toasted pecans
- 2/3 cup slightly softened butter
- 2 eggs
- 1 tbsp pure vanilla
- Preheat the oven to 350 and spray muffin pan generously with baking spray or use muffin liners.
- In a mixing bowl combine brown sugar, flour and pecans. Stir dry ingredients well.
- In a separate bowl, combine eggs and butter, blending well. Add to the dry ingredients.
- Fill muffins 2/3 full and bake for 20-25 minutes. They will not rise like a normal muffin.
- I normally double this recipe.
- When cooking/baking with any kind of nuts ALWAYS toast them. It keeps them from getting spongy and you will get them most flavor!
From my kitchen to yours,