Recipe Friday – Pecan Pie Muffins


Hi all!! Can you believe it is so close to Christmas? I cannot believe it at all. And on top of it today Is the Winter Solstice!! All sorts of goodies are gonna get eaten today…well this evening. I hope everyone of you are enjoying this holiday season and will continue to have an amazing rest of this year. Yes I said rest of this year…2018 is almost over too!! Wow..just wow!

Today’s recipe is a really good one and it says that it tastes like pecan pie but I don’t think so. It tastes more like a cross between the Pecan Sandies and Pecan Caramel Rolls. Either way the are still so good. Hope you enjoy them!!


Pecan Pie Muffins



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
  2. In a medium bowl, stir together brown sugar, flour and pecans.
  3. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined.
  4. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
  5. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.

Recipe Friday – Blueberry Upside Down Mini Cakes


Here is a good recipe that I have done before not only with blueberries but with pineapple and strawberries too. It’s a good sweet treat as well a delicious breakfast…Enjoy!!





  1. Preheat oven to 350 degrees F (175 degrees C). 
  2. Butter six 4-inch ramekins and place in a 9×13-inch baking pan.
  3. Mix blueberries, lemon zest, and 2 tablespoons white sugar together in a small bowl.
  4. Microwave 2 tablespoons butter in a microwave-safe bowl until melted, about 30 seconds.
  5. Stir in brown sugar. Spread equal amounts into the bottom of each ramekin.
  6. Divide the blueberry mixture evenly into the ramekins.
  7. Beat 1/2 cup butter and 1/2 cup white sugar in a large bowl using an electric mixer until fluffy.
  8. Add eggs 1 at a time, mixing after each addition.
  9. Mix in lemon juice and vanilla extract.
  10. Add flour, baking powder, ginger, and salt; stir until combined.
  11. Mix in milk.
  12. Spoon batter into the ramekins over the blueberry mixture.
  13. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes.
  14. Let cool in the ramekins for 5 minutes.
  15. Run a knife around the edges of the cakes; invert onto a plate.