Line twenty-four 2 1/2-inch muffin cups with paper bake cups.
In a small bowl combine 2/3 cup of the sugar, the pecans, and 1 tsp.
of the cinnamon; set aside.
Credit: Blaine Moats
In a very large bowl stir together flour, baking soda, salt, and the remaining 1 tsp.
Make a well in center of flour mixture; set aside.
Add egg mixture all at once to flour mixture.
Stir just until moistened.
Spoon batter into prepared muffin cups, filling each about 3/4 full.
Sprinkle with nut mixture.
Bake and Top
Bake 25 to 28 minutes or until a toothpick comes out clean.
Cool in muffin cups 10 minutes.
Remove; cool on wire racks.
If desired, drizzle with Bourbon Icing before serving.
you could also freeze them for up to three months for longer storage.
Bring to room temperature or toast before serving.
2,000 calories a day is used for general nutrition advice.
