Pecan Pie Muffins

• 2 cups Buttermilk Baking Mix
• 1/2 cups White Sugar
• 1/3 cups Brown Sugar
• 1/3 cups Chopped Pecans
• 2 whole Eggs
• 5 Tablespoons Vegetable Oil
• 2/3 cups Buttermilk
• 1 can (12.5 Oz. Can) Pecan Pie Filling (Solo)

1. Preheat oven to 400 degrees. Line one 12-cup muffin pan and one 6-cup muffin pan with cupcake liners. Set aside. In a large bowl, stir together baking mix, sugars and pecans. Set aside.
2. In another bowl, mix together remaining ingredients. Combine wet and dry ingredients, mixing only until combined. Pour into cupcake liners.
3. Bake for 15-18 minutes or until a toothpick inserted comes out clean (with only small crumbs). Let cool in the pans for 1 minute before transfering to wire racks.
4. Note: these muffins seem to improve with age. They are not as good while still hot. After cooling, they taste like a completely different muffin.

buttermilk baking, white sugar, brown sugar, pecans, eggs, vegetable oil, buttermilk, pie filling

Taken from tastykitchen.com/recipes/breads/pecan-pie-muffins-4/ (may not work)