Thursday, July 16, 2009

PECAN STICKY MUFFINS

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, melted
1/4 cup packed brown sugar
1 cup chopped pecans

Grease 12 muffin cups; set aside. Preheat oven to 350 degrees.

In a large bowl, combine the flour, baking powder, cinnamon, and salt. In another bowl, beat the eggs, milk, oil, brown sugar, and vanilla until smooth. Stir into the dry ingredients just until moistened.

Into each of the muffin cups, spoon 1 teaspoon of the butter, 1 teaspoon of the brown sugar, and 1 heaping tablespoon of the pecans. Top each with 1/4 cup of the batter. Bake at 350 degrees for 25 to 30 minutes or until muffins test done with a wooden toothpick. Invert pan onto a piece of aluminum foil and let stand for 2 minutes. Remove the pan. Serve the rolls warm.



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