1/2 c. (1 stick) butter
1 1/4 c. firmly packed light brown sugar
2 eggs
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1/2 tsp. iodized salt
1 3/4 c. enriched all purpose flour
1/2 c. chopped pecans

In mixer bowl, cream butter with the brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Dissolve the baking soda in the buttermilk; mix in vanilla and salt. Add to creamed mixture alternately with the flour, beginning and ending with the flour. Gently stir in the chopped pecans.

Place paper liners in cupcake pans and fill 3/4 full with batter. Bake in preheated 375 degree oven for 15 to 20 minutes, or until muffins test done when pick is inserted near the center. Makes about 18 muffins.

NOTE: If you don't want to bake them all at once, the batter will keep in the refrigerator up to one week if covered well.