Kahlua Muffins

Directions

1. 1
   In a small bowl combine pecans, brown sugar and Kahlua.
2. 2
   Let sit until needed.
3. 3
   In a large bowl,and I do mean large, combine the cake mix, pudding mix, vegetable oil and sour cream, and mix on low speed until moistened.
4. 4
   Add the eggs, one at a time and mix well after each.
5. 5
   Beat for 2 minutes on medium speed, the mixture will be very thick, don't panic.
6. 6
   Slowly mix in the pecan mixture, until well mixed.
7. 7
   Pour into very well greased muffin cups, see note below.
8. 8
   Bake at 350 for 15 to 20 minutes, or until toothpick comes out clean.
9. 9
   Pop out of pan and cool on rack, if you can wait that long to eat one.
10. 10
    NOTE: Make sure you use well greased muffin tins, if you're using non-stick pans.
11. 11
    I spray mine with Baker's Ease and am sure to run my finger all around the inside and rim.
12. 12
    I find the darker the pan, the better the muffin.
13. 13
    If they stick, you did not grease enough.
14. 14
    Just run a spatuala around the edge to release.
15. 15
    I noted these make 18 regular size muffins.
16. 16
    These do not rise a lot so you can fill 2/3 way full without spill over.
17. 17
    When I make, I make 12 regular muffins and 6 mini-bundt size, or I might make 48 mini muffins and 6 regular muffins.