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- The Pecan Pie muffins* that went to work with me yesterday as a thank you treat to co-workers. The recipe came from a nice lady in
Cantonment, Florida, who made them for niece Abby's bridal shower last month and kindly shared the recipe. They were a hit at the printing company, too.
- The
Stone Mountain Highland Games are coming up next month and I do an annual mail-out to summon the southeastern members of Clan Maxwell to the games. Mentioning to my boss that I was going to stay late at the office to stuff, label and stamp, she surveyed what I was doing, summoned two co-workers and the four of us knocked it out in 20 minutes. So touched by the kind hands and speedy assistance that the least I can do is bake.
- A special thank you to friend Leisa who did the address labels for me and even supplied the labels. It takes a village to help Lynn! :)
*PECAN PIE MUFFINS
1 cup pecans, chopped
1 cup brown sugar, firmly packed
1/2 cup all-purpose flour
2 large eggs
1/2 cup butter, melted
Combine first 3 ingredients in large bowl; make a well in the center of mixture. Beat eggs until foamy. Stir together eggs and butter; add to dry ingredients, stirring just until moistened. Place baking cups in muffin pans and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake at 350 degrees for 20 to 25 minutes or until done. Remove from pans immediately and cool on wire racks.
This recipe makes about 2 dozen muffins if you use the mini-muffins tins as I did. If you do that, bake just 15 minutes.