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My husband and I were fortunate in that we were able to spend a few days in New Orleans one week before the hurricane. We stayed in the French Quarter and attempted to enjoy all New Orleans had to offer.
One of the things we did on that trip was attend a cooking class. The word “lagniappe” means a little something special. It is like a small token or something unexpected, and this is exactly what we received as we entered the class.
This delectable little treat can also be called a Praline Muffin, and it does seem like a cross between the famous pralines of New Orleans and a pecan muffin. They are so easy to make and a wonderful treat especially when they are still warm from the oven. The batter can be mixed ahead of time and kept in the refrigerator a week or so. A “Dark” mini-muffin pan seems to cook better and not stick as much. Here goes:
1c light brown sugar (packed)
½ c flour
2/3 c real butter (melted)
2 eggs...
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