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MARSHALL FIELD'S CINNAMON CRUNCH MUFFINS




Source of Recipe


Unknown


List of Ingredients




2 1/3 tbsps. butter
2 1/3 tbsps. margarine
1 cup sugar
1 large egg
½ cup sour cream
2 cups sifted cake flour
½ tsp. salt
½ tsp. baking powder
¼ tsp. nutmeg

Cinnamon Crunch
4 1/3 tbsps. butter
2/3 cup brown sugar
1 cup chopped pecans
1/2 cup flour
1 tbsp. cinnamon



Recipe



Preheat oven to 350 degrees. In a large bowl, cream the butter, margarine, and sugar. Cream until light and fluffy. Blend in the eggs. In a separate bowl, combine sour cream and baking soda; set aside. Sift cake flour, salt, baking powder and nutmeg together. Add flour mixture and sour cream to butter mixture. Do not over mix.

In a large bowl, combine crunch mix ingredients with a pastry blender. Mix well. Fold in ½ cup crunch mix with muffin mix. Spoon into paper cup lined muffin tins. Fill a little over half full. Sprinkle remaining crunch mix over the top.

Bake for 25 minutes or until golden brown. Makes 12 muffins