Author: Lisa Douglas
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
This corn syrup-free recipe is for the topping only, so it can be used for anything you'd like, not just pie!
- 2 organic eggs
- ½ cup organic butter or vegetable spread, room temperature (or softened)
- 1 cup organic light brown sugar
- ¼ cup organic cane sugar (or white)
- ½ teaspoon cinnamon
- 1½ teaspoons pure vanilla extract
- 1 tablespoon organic milk
- 1 tablespoon flour
- ¾ chopped pecans
- halved pecans to top
- Preheat your oven to 400 degrees.
- Lightly spray your muffin pan with cooking spray. (A stone muffin pans works the best.)
- In a medium batter bowl, whisk together the eggs until frothy; stir in the butter and beat until well mixed (might look somewhat separated, though).
- Stir in the sugars one at a time, as well as the cinnamon, mixing well in between.
- Add in the vanilla, then the milk, blending until thoroughly combined.
- Add in the flour gently, to ensure it doesn't splatter all over the side of the bowl.
- Pour the filling into each muffin well to about ¾ full.
- Top with a few of the halved pecans.
- Bake for 6-7 minutes at 400 degrees; reduce heat.
- Bake at 350 degrees for about 30 minutes, or until cooked through. (It should sizzle and have formed cracks around the nuts and look solid.)
- Let cool for about 10 minutes before attempting to remove from the pan.
- Using a butter knife, lightly separate the filling from the end of the muffin pan all the way around.
- Using a spoon, spoon out the topping into a bowl, or directly onto your dish.
- This can be kept in the fridge for 2-3 days, covered. It can also be reheated for another dish.
Recipe by Crazy Adventures in Parenting at http://crazyadventuresinparenting.com/2013/10/pecan-pie-topping-recipe.html