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I tried these for our Thanksgiving get-together, substituting more chopped pecans for the raisins (so, 2 cups of pecans, rather than 1 cup pecans and 1 cup raisins). They were a hit, taste-wise! From a baking standpoint, I found them easier to remove from the muffin tins using mini-muffin tin liners. The first batch I only buttered the tins, and the pecan topping stuck fast more often than not (even having gotten the crust up to the edge of the tins), which yielded tasty-but-mangled treats. I went back to the store to get mini-muffin liners, and that solved the problem. If I were to make these again (very likely), I would just go ahead and use liners from the outset. Other than that wrinkle, they were extremely easy and quick to make.


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