- 12
Ingredients
- TOPPING:
- 2 * 2 cups all-purpose flour
- 3 * 3 teaspoons baking powder
- 1 * 1 teaspoon ground cinnamon
- 1/4 * 1/4 teaspoon salt
- 2 * 2 eggs
- 1 * 1 cup milk
- 1/4 * 1/4 cup vegetable oil
- 1/2 * 1/2 cup packed brown sugar
- 1 * 1 teaspoon vanilla extract
- *
- 1/4 * 1/4 cup butter, melted
- 1/4 * 1/4 cup packed brown sugar
- 1 * 1 cup chopped pecans
Preparation
Step 1
Prep: 20 min. Bake: 30 min.
In a large bowl, combine flour, baking powder, cinnamon and salt. In another bowl, beat the eggs, milk, oil, sugar and vanilla until smooth. Stir into dry ingredients just until moistened.
Into each greased muffin cup, spoon 1 teaspoon butter, 1 teaspoon brown sugar and 1 heaping tablespoon of pecans. Top each with 1/4 cup of batter.
Bake at 350° for 25-30 minutes or until muffins test done. Invert pan onto a piece of foil. Let stand for 2 minutes; remove pan. Serve warm. Yield: 1 dozen.
Nutrition Facts: 1 serving (1 each) equals 296 calories, 17 g fat (4 g saturated fat), 48 mg cholesterol, 214 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein.
Pecan Sticky Muffins published in Quick Cooking May/June 1998, p19