Pecan Pie Muffins

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 1 cup firmly brown sugar light packed
• 0.5 cup butter melted
• 2 large eggs lightly beaten
• 0.5 cup flour all-purpose
• 0.5 cup pecans finely chopped
• 1 cup pecans chopped
• 0.3 teaspoon salt 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• aluminum foil

Directions

1. Preheat oven to 42
2. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Stir together butter and next 2 ingredients; add to brown sugar mixture, and stir just until moistened. Coat 2 (12-cup) miniature muffin pans well with cooking spray.
3. Place 1 tsp. finely chopped pecans in each muffin cup; spoon batter over pecans, filling almost to top.
4. Place muffin pans on an aluminum foil-lined jelly-roll pan.
5. Bake at 425 for 10 to 12 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack 2 minutes. Run a knife around edge of each cup to loosen muffins, and remove from pans.