1 tbsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
2 eggs
1 cup milk
1/4 cup vegetable oil
1/2 cup packed brown sugar
1 tsp. vanilla extract
Topping:
1/4 cup butter or margarine, melted
1/4 cup packed brown sugar
1 cup chopped nuts
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| PECAN STICKY MUFFINS | ||||
| Yields about 1 dozen | ||||
| 2 cups all-purpose flour 1 tbsp. baking powder 1 tsp. ground cinnamon 1/4 tsp. salt 2 eggs 1 cup milk 1/4 cup vegetable oil 1/2 cup packed brown sugar 1 tsp. vanilla extract Topping: 1/4 cup butter or margarine, melted 1/4 cup packed brown sugar 1 cup chopped nuts |
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| 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 tsp. butter, 1 tsp. brown sugar and 1 heaping tbsp. 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. | ||||