• Preheat oven to 350℉.
• In a medium-size mixing bowl, mix together the brown sugar, flour and pecans.
• Add eggs and melted butter and mix well until all ingredients are blended together,
• Grease or spray: one 24-cup mini-muffin pan or two 12-cup mini-muffin pans. Fill eacl each cup to about 2/3 full.
• Place in a pre-heated 350℉ oven and bake 15-20 minutes. I start checking at 12 minutes and watch closely to avoid overbaking.
• Remove the muffins from the oven once baked and immediately run a thin offset spatula around the edges to loosen from the pan. Place them on a cooling rack to finish cooling. Once completely cooled, I like to store them in a large glass jar with a lid. This is also a great way to package for family and friends to enjoy.

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