¼ cup Teavana caramel almond amaretti tea (remove the cinnamon bark bits)
1¾ cup pecans, chopped
Instructions
Preheat oven to 350. Prepare muffin tins (I used mini muffin tins) with a generous amount of nonstick spray or butter.
Using a stand mixer beat eggs and butter together until well combined. Then add the dry ingredients and mix until just combined. Fill muffin tins with batter, about ¾ full. Top with a pecan half.
For the mini muffin tins, bake for 12-13 minutes. Full size for 16-18 minutes.
Let cool for 5 minutes in the pan, and store in an air tight container if not eating right away.
Recipe by the modern barista at https://themodernbarista.com/index.php/2017/05/20/hacienda-alsacia-pecan-pie/