1 1/2 c. brown sugar
1 1/2 c. chopped walnuts or pecans
1/2 c. all-purpose flour
1/8 tsp. salt
3 eggs, beaten
1/2 tsp. vanilla

In a medium bowl combine brown sugar, pecans, flour and salt. Stir in eggs and vanilla just until blended. Batter will be lumpy. Spray the muffin cups with cooking spray or line them with paper cups. Fill cups about 2/3 full. Place muffin cups in cold oven. Set oven on 300°F and bake for 25 minutes. Cool on a wire rack, run a knife round the edge of each muffin cup to loosen muffins. Transfer to a wire rack to cool.