In a bowl, combine brown sugar, flour and pecans; set aside. Combine butter and eggs, mix well. Stir into flour mixture just until moistened. Fill greased and floured or paper-lined miniature mufin cups 2/3 full. Bake at 350 F. for 20-25 minutes or until muffins test done. Remove immediately to cool on wire racks. Yield: about 2 1/2 dozen muffins. Grand Prize winner, Country Women, Nut Recipe contest. Submitted to magazine by Pat Schrand, Enterprise, Alabama Pat says she shares these muffins as year-round gift. MC formatting by firstname.lastname@example.org Recipe by: Country Woman Magazine, Nov/Dec. 97, p. 29 Posted to MC-Recipe Digest V1 #889 by Roberta Banghart
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|Serving Size: 1 Serving (42g)|
|Recipe Makes: 30|
|Calories from Fat: 76 (51%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 81.4mg||25 %|
|Sodium 83.1mg||3 %|
|Potassium 60.5mg||2 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 16.2g|
|Protein 2.7g||4 %|
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Calories per serving: 148
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