1 cup pecans, chopped
1/2 cup flour
10 1/2 tablespoons butter, melted
2 large eggs
Spray 20 mini muffin cups with nonstick spray; set aside. Preheat the oven to 350°F. In a medium bowl, mix all of the ingredients together. Spoon the batter into 20 muffin cups evenly about 3/4 full. Bake for 18-20 minutes. Check with a tooth pick to see if they’re done. Remove the muffins and cool on a wire rack.
When the muffins are completely cooled, place them in a labeled freezer bag and freeze up to 2 months.