Makes 48 tiny muffins
This recipe came from the Atlanta Cooks for Company cookbook published in 1968. I still treasure this cookbook. You can still get this wonderful old book on Ebay. I make these little muffins every Christmas. The butter and beaten egg whites make them almost crispy and the cherry in the middle is a taste treat.
pecans, finely chopped
dark brown sugar
white sugar, granulated
unsalted butter, softened
egg yolks, well beaten
pure vanilla extract
cake flour, not all purpose but cake flour
egg whites, stiffly beaten
maraschino cherries, no stem
sifted confectioners sugar for rolling
1Preheat oven to 350 degrees. Grease tiny muffin tins (I spray with cooking spray) and sprinkle chopped pecans in bottom of tins.
2Cream together brown sugar, granulated sugar and butter. Add egg yolks and vanilla extract and blend.
3Sift flour and baking powder together and add, blending well. Fold in stiffly beaten egg whites (by hand).
4Place one teaspoon of batter on top of nuts and press a whole Maraschino cherry into center. (very small amount of batter, measure with teaspoon measure to get an idea of how much)
5Bake at 350 degrees for 10 minutes and while still warm, roll in confectioners sugar.