COFFEE CAKE MUFFINS

      Title: COFFEE CAKE MUFFINS
  Categories: Muffins
       Yield: 12 Muffins
  
            -JUDI M. PHELPS
     1/2 c  Pecans; finely chopped
     1/3 c  Light brown sugar; firmly
            -packed
   1 1/2 c  Plus 1 tabl. flour
       1 ts Cinnamon
     1/8 ts Nutmeg
       1 tb Butter or margarine; melted
     1/3 c  Sugar
       2 ts Baking powder
     1/2 ts Salt
     1/4 c  Vegetable shortening
     1/2 c  Milk
       1    Egg
      12    Pecan halves; optional
  
   Preheat oven to 375 degree F. Grease 12 muffin pan cups; set aside.
   In a small bowl; mix together pecans, brown sugar, 1 T flour,
   cinnamon, nutmeg, and butter; set aside.
   
   In a medium bowl, sift together 1 1/2 cups flour, granulated sugar,
   baking powder and salt; cut in shortening. In a small bowl, blend egg
   with milk. Add to dry ingredients with half of the pecan mixture,
   stirring until just blended.  Spoon batter into muffin cups; sprinkle
   with remaining pecan mixture.  Garnish each muffin with a pecan half.
   Bake 15 minutes or until cake tester inserted in center comes out
   clean. Remove muffins from pan to cool on wire rack.
   
   Mixing muffin ingredients requires a special, but easy-to-learn
   technique. The liquid ingredients (milk, eggs, etc.) are beaten
   together and then added all at once to the dry ingredients. Mixing is
   kept to a minimum--just enough to moisten the dry ingredients. The
   batter should be lumpy, not smooth. These muffins freeze very well.
   Source: Woman's World Magazine.
   
   Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
   jphelps@best.com
[ add our full cookbook to your website ] [ Search The Cookbook ]