Baking in an R.V.

Walnut or Pecan Mini Muffins

These muffins are crisp on the outside, fragrant, dense and chewy on the inside. A great brunch treat, and perfect for a picnic basket, or take along snack while cruising. And, only six ingredients!

½ cup (4 oz.) packed brown sugar

¼ cup (1.25 oz.) all purpose flour

½ cup (2 oz.) chopped walnuts or pecans

1/3 cup (2.75 oz.) melted butter

1 egg

½ tsp. vanilla

Butter and flour a 12 mini muffin pan.

Preheat the oven to 350 degrees.

In the bowl of a food processor, combine the flour, sugar, and nuts. Pulse several times, to chop the nuts and mix the sugar and flour.

In a medium bowl, melt butter on medium power in microwave, until just barely melted, remove and use residual heat to swirl and melt the butter completely. Add the egg and beat to combine and emulsify. Stir in the flour mixture, until just combined.Use a small scoop to divide the batter between the twelve mini muffin molds. Bake for 22-25 minutes, or until toothpick comes out clean. Remove from oven, and immediately turn out onto cooling rack.Makes one dozen mini muffins.

This works in an R.V. oven, because the size of the muffin pan fits easily.This has no leavening agents, therefore, the dense texture.