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    Pecan Sticky Muffins 2


    Source of Recipe


    unknown

    List of Ingredients




    1 1/2 cups Cake Flour
    2 cups Bread Flour
    1 tablespoon Baking Powder
    1/2 teaspoon Salt
    1 cup Sugar
    2 teaspoons Cinnamon
    3/4 cup Sour Cream
    1 cup Milk
    1/3 cup Canola Oil
    2 large Eggs
    1 teaspoon Vanilla
    12 tablespoons Brown Sugar, light
    12 tablespoons Margarine or Butter
    1 cup Pecans

    Recipe



    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 7 1/2 minutes. Remove the muffin tin. (You may need the help of a knife to free the pecan sticky muffins.) Makes 12 jumbo muffins (Serve these as soon as you can after baking. Tastes best warm.)

 

 

 

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