Autumn has a special zing to it. Leaves turn bright orange, red, gold and yellow. Roadside stands are stacked with pumpkins and the last of freshly-picked garden vegetables.
Cooks get out their favorite recipes and try new ones in preparation for the holidays. And this recipe is sure to be a popular one.
Pecan pie says holidays to me. These pecan pie muffins are wonderful to savor in the morning or as a dessert for any meal. They are easy to fix and taste even better a day or two after baking – if they last that long.
Pecan Pie Muffins
1 cup packed light brown sugar
½ all-purpose flour
1 cup pecans, chopped
½ cup The Olive Leaf's Butter Flavored Infused Olive Oil
2 eggs, beaten
Preheat oven to 350 degrees F. Oil and flour 18 mini muffin cups or line with paper muffin liners. In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the olive oil and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full. Bake for 13 minutes. Cool on wire racks when done.
For more information: Contact The Olive Leaf at (812) 323-3073 or visit the website at www.oliveleafbloomington.com.
Located at 879 S. College Mall Road in The Shoppes in Bloomington, Indiana, The Olive Leaf is open 11 a.m. to 5 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. on Saturday. Closed Sunday and Monday.
The Olive Leaf also offers online ordering at www.oliveleafbloomington.com