These are a great way to use up any leftover pecan pie you might have after Thanksgiving! They are absolutely fabulous fresh out of the oven. I made these for Madison's teachers and as soon as they came out of the oven I immediately ate half of one and I don't even like pecan pie!
3 slices pecan pie, frozen - homemade or frozen
1 egg
1 cup milk
1/2 cup unsalted butter, melted and cooled
1/2 teaspoon vanilla
2 1/4 cups all purpose flour
1/2 cup sugar
3 1/2 t baking powder
1 t salt
2 T sugar
1/4 t cinnamon
Preheat oven to 400 degrees. Grease a 12 cup muffin tin or spray with flour-added Pam. Cut each frozen pie slice into 4 chunks. Place one pie chunk in each muffin tin. In a small bowl, beat together egg, milk, melted butter and vanilla extract. In large bowl, combine flour, sugar, baking powder, and salt. Add egg mixture; stir just until blended. Spoon batter into muffin tins, covering pecan pie chunks. Stir together topping ingredients (sugar and cinnamon) and sprinkle evenly over muffin tops.Bake for 20 minutes. Let cool for 5 minutes; remove from muffin tins.
Makes 12 muffins
