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BIGA ON THE BANKS PECAN SOUR CREAM MUFFI

Source of Recipe

Azlinda


List of Ingredients

Pecan Topping:
3 1/4 C. pecan pieces
1/2 C. packed light brown sugar
1 C. sugar
3/4 C. vegetable oil
1 1/4 T. ground cinnamon

Muffin Mix:
2 1/2 C. pecan pieces
7 1/2 C. flour
3 T. baking powder
2 tsp. salt
5 eggs
4 2/3 C. sour cream
4 C. sugar
1 3/4 C. vegetable oil




Recipe

Editor's note: Recipe may be halved.

Preheat oven to 350°F. Grease muffin pans.

For Pecan Topping: Combine pecans, brown sugar, sugar, oil and cinnamon and set aside.

For Muffin Mix: In a large bowl combine pecans, flour, baking powder and salt.

In a separate bowl, whisk together the eggs, sour cream, sugar and oil.

Add egg mixture to dry mixture and mix gently.

Spoon mixture into greased muffin cups, filling them about 2/3 full. Sprinkle each with pecan topping, pressing it lightly into the batter.

Bake until golden brown and inserted wooden pick comes out dry, about 20-25 minutes.

Cool in pans on racks for 30 minutes, then remove carefully.

Muffins can be kept in an airtight container for 1 day, or frozen.

Makes 6 dozen muffins.