2 eggs
1/4 cup brown sugar
1/2 teaspoon vanilla extract
1/4 cup vegetable oil
1 tablespoon all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 cup chopped pecans
1 teaspoon lemon extract
1 teaspoon lemon-lime zest
1 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
Sift together brown sugar, vanilla extract, oil, flour, baking powder, baking soda, nutmeg, salt and pecans. Set aside.
In a medium bowl, cream together the butter and brown sugar until light and fluffy. Stir the eggs one at a time into the creamed mixture. Stir in pecans and lemon extract. Mix in the lemon-lime zest, lemon-lime zest and lemon-lime zest.
Stir the cake batter into the batter mixture. Dip the coated muffin liners into the batter and place on the prepared cookie sheets.
Bake in preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.