These squidgy, gooey, delectable pecan muffins contain just five ingredients - the perfect pud if you're running low on storecupboard ingredients.
- 225g light brown soft sugar
- 150g softened butter
- 75g plain flour
- 2 eggs
- 125g pecans, finely chopped
Preheat oven to 180C and line a 12-hole muffin tin with 6 liners.
Combine the flour, sugar and pecans in a bowl. In another, beat the butter and eggs until well combined. Stir the wet mix into the dry mix and divide between the liners. Bake for 20-25 minutes.