3 eggs
1/3 cup butter
2 cups brown sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup vegetable oil
1 cup chopped pecans
1 pound pecan muffins
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
Place the eggs and butter in a small saucepan and simmer over medium heat until just tender. Remove from heat and add brown sugar and flour. Mix gently until well blended. Beat in the brown sugar mixture, eggs and oil. Pour mixture into muffin cups or pans.
Bake in preheated oven for 50 minutes, or until a toothpick inserted into center of a muffin comes out clean. Allow to cool completely before filling. Serve warm.
Experimented with ml of water instead of water. Water made the filling blend and also helped when sliding the rice into the hot oil. Moist and flavorful.
Amazing!!! The batter is perfect in every way! I cut my hot dogs in 1/2 and used a metal skewer to dip them into the batter and then into the hot oil. I then removed the skewer and cooked them that way. The kids went crazy for these and said they looked very scary until they got into the thicket. I actually licked the tips of the hot dogs and they were very good. My only things is I would recommend drying them well so they wouldn't stick and maybe slow down the cooking time. You really can't taste the batter, but I'd say it's pretty mild so might as well leave it at room temperature. Mine didn't stick to the hot plate at all and was great. Thanks for sharing!
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