I love free stuff, don't you? I was ordering some things at my office and got a free Rachel Ray mini muffin pan. Being as I'm not a big Rachel fan and I personally cannot believe anyone would buy her overpriced kitchen utensils, I was, nonetheless, quite happy to get this freebie even if it has ugly, orange handles. I'll think of them as pumpkins instead of that other team's colors.
So, straight into the kitchen for these super easy, super fast babies. Hubby gave his seal of approval, the dogs love them and you can whip these up Thanksgiving morning for breakfast, put them on your Turkey Dessert Table or make them ahead of time. You can also replace the walnuts with pecans.
Walnut Pie Mini Muffins
makes 20 minis (if you don't nibble at the batter--adjust servings accordingly)
1 c chopped walnuts
1 c light brown sugar
1 c flour
1 stick salted butter, melted
2 room temperature eggs (place in bowl of hot water for several minutes to bring to room temp if you forget to take them out of fridge beforehand)
1/2 tsp vanilla
Preheat oven to 400 degrees.
Place walnuts in skillet and 'roast' over medium heat for about five minutes--stirring often. Remove from heat and set aside.
Whisk eggs and melted butter until well blended. Stir in vanilla. Combine flour/sugar mixture with egg/butter and mix well. Stir in walnuts.
Pam the mini muffin pan and fill approximately 3/4 full--a cookie scoop works well for this or about a heaping teaspoonful for each muffin.
Bake for 12 minutes, turn oven down to 350 and cook another 4-5 minutes until done--insert toothpick and when nothing is sticking to it, it's done (I hope you knew that already).
Cool on rack for 10 minutes. Test at least one--pop in your mouth, chew slowly and savor.
Spiced butter:
2 TBSP softened butter
very lightly sprinkle with nutmeg and cinnamon
mix well and serve with mini muffins
Bon Muffitit!
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