Pecan Sticky Muffins
- 1/2 stick butter, melted
- 1/4 cup packed dark brown sugar
- 48 pecan halves, or about 1 cup
- Chopped pecans
- 11 1/2 cups flour
- 1/2 cup oat bran (found in cereal section)
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 14 cup packed dark brown sugar
- 1 cup milk
- 1/2 stick butter melted
- 1 teaspoon vanilla
Heat oven to 350. Use muffins cups with a nonstick finish instead of foil or paper baking cups so that you do not lose the topping.
For the topping, put 1 teaspoon melted butter, 1 teaspoon dark brown sugar, and 4 pecan halves into each muffin cup.
To make the batter, mix flour, oat bran, baking powder, cinnamon, and salt in a large bowl.
Beat eggs and brown sugar in another bowl. When smooth, whisk in milk, butter, and vanilla.
Pour egg mixture over flour mixture. Fold in with a rubber spatula just until dry ingredients are moistened.
Scoop about 1/4 up batter into each muffin cup. Bake 25 to 30 minutes or until lightly browned and firm in the center. As soon as you take the muffins fro the oven, turn the pan upside down onto a sheet of foil. Let stand 5 minutes, then remove pan. (A little of the sticky mixture will remain in the pan.) Serve muffins warm.