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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I combine the dry ingredients for these muffins the night before baking. In the morning, I add the remaining items, fill the muffin cups and pop them in the oven. Brown sugar, cinnamon and pecans give them coffee cake-like flavor. -Margaret McNeil, Germantown, Tennessee Ingredients:
1/4 cup packed brown sugar |
1/4 cup chopped pecans |
1 teaspoon ground cinnamon |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 egg |
3/4 cup milk |
1/3 cup canola oil |
glaze: |
1/2 cup confectioners' sugar |
1 tablespoon milk |
1 teaspoon vanilla extract |
Directions:
1. In a small bowl, combine the brown sugar, pecans and cinnamon; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened.
2. Spoon 1 tablespoon of batter into paper-lined muffin cups. Top each with 1 teaspoon nut mixture and about 2 tablespoons batter. Sprinkle with the remaining nut mixture.
3. Bake at 400° for 22-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; spoon over muffins. Serve warm. Yield: 1 dozen.
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