Pecan sticky muffins

12 muffins

Ingredients

Quantity Ingredient
1½ cup Cake Flour
2 cups Bread Flour
1 tablespoon Baking Powder
½ teaspoon Salt
1 cup Sugar
2 teaspoons Cinnamon
¾ cup Sour Cream
1 cup Milk
⅓ cup Canola Oil
2 larges Eggs
1 teaspoon Vanilla
12 tablespoons Brown Sugar, light
12 tablespoons Margarine or Butter
1 cup Pecans

Directions

: Sift all dry ingredients together in large bowl. Sift a second time and set aside.

: Prepare the muffin tins by placing 1 tablespoon margarine or butter into each cup. Sprinkle 1 tablespoon light brown sugar on top of margarine. Finally, sprinkle chopped pecans in each cup.

: Whisk the wet ingredients in a small bowl.

: Pour the wet ingredients into the dry ingredients and stir just until mixed. (Do Not Overstir) : Spoon the batter into prepared muffin tins. Do not fill the muffin tins as full as you would for regular muffins.

: Bake in a preheated 375 degree oven for 15-20 minutes for regular size muffins or 20-25 minutes for jumbo muffins.

: When the muffins are done, immediately turn them upside-down on a baking sheet; DO NOT REMOVE FROM THE MUFFIN TIN!! Allow the muffins to cool in this position for at least 7½ minutes. Remove the muffin tin. (You may need the help of a knife to free the pecan sticky muffins.)

: * I personally recommend using the jumbo muffin tins for these.

: * Makes 12 jumbo muffins : (Serve these as soon as you can after baking. Tastes best warm.) Submitted By ELAINE PONCELET On 04-11-95

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