Pecan Pie Muffins

1 c. brown sugar
½ c. all-purpose flour
¼ t. salt
2 c. chopped pecans
2/3 c. butter, softened
2 eggs, beaten

     Preheat oven to 350 degrees; grease muffin, cupcake or mini muffin pans.

     Combine brown sugar, flour, salt and pecans and set aside.

      Cream butter; add eggs. Blend dry ingredients with a spatula until combined. Batter will be thick. Fill cups two-thirds full. Bake 16-18 minutes for the large muffin pans; centers will be loose. Cool 5 minutes. Run a knife around the edge of the muffins and pop them out onto a cooling rack to cool completely.