Preheat oven to 350 degrees. Grease muffin pan. In a large bowl, stir together brown sugar, flour and pecans. Cut in butter until mixture resembles wet sand. In
another bowl, beat eggs. Add eggs to dry mixture and stir until combined. Using an ice cream scoop, scoop mixture into muffin pans. Bake 20 to 25 minutes. Cool in pan 5 to 10 minutes, loosening with knife around edges to prevent from sticking. Remove and cool on wire rack. Great warm.
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