I received a bunch of freezer meal cookbooks for Christmas and I’ve really had a blast going through and finding new recipes!
This recipe was in The Freezer Cooking Manual from 30 Day Gourmet: A Month of Meals Made Easy by Nanci Slagle (which I LOVE and am hoping to do all the meals this summer before #3 comes and be well stocked!) One thing I love is she makes it easy to figure out doubling/tripling/quadrupling/etc… recipes SUPER easy (for math dummies like myself!) Each recipe has a chart with the ingredients down the side and amount of servings across the top. And Slagle does all the math for you! LOVE that! 
I just made enough for “10″ muffins (but I got 12) — but the math would be very easy on this one 
2 Large eggs
1/2C. Butter, melted
1C. chopped pecans
1C. brown sugar
1/2C. Flour
Stir together eggs and melted butter by hand. Add next 3 ingredients, stirring until well mixed. Pour batter into greased muffin/cupcake pan (she suggests using foil liners if you use them because the dough is so runny it just makes a mess with paper). Fill 2/3 full. Bake at 350 for 25 minutes or until done (mine were done at 20. Remove from pans immediately to cool.
Freezing Directions: Once muffins are completely cool, place in one-gallon freezer bags or a rigid freezer container. Seal, label & freeze.
Serving Directions: When ready to eat, thaw and warm in the microwave for about 10-15 seconds.
