• 1 ½ cups packed light brown sugar
• ¾ gluten free flour *
• 3 cups Bass Pecan Pieces
• 1 cup butter, softened
• 3 eggs, beaten
• 1 tsp salt
• 1 T vanilla

Preheat oven to 350 degrees. Generously grease muffin tin or use parchment muffin linters.

In a medium bowl, mix sugar, flour and Bass Pecan Pieces. *Add  1 tsp of xanthan gum if your gluten free flour does not include it already.

In a separate bowl, beat butter and eggs. Add vanilla. Stir in the dry ingredients until just combined. Spoon into muffin cups until almost full as muffin will not rise much.

Bake for 20-22 minutes for regular sized muffins. Once out of oven before cooling, run a knife around the edges to pop the muffins out.

 Recipe makes 12 muffins.