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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 16 |
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I found this recipe at Bed & Breakfast Online, a neat site that features B&B's from all over the U.S. and their favorite recipes. This recipe is from Highland Croft B&B in Guthrie, OK. It is an awesome recipe that fills the house with a wonderful aroma while baking and be warned, you won't be able to eat just one! Ingredients:
1 box yellow cake mix |
1 (3 ounce) box vanilla instant pudding mix |
4 eggs |
1 cup sour cream |
1 cup vegetable oil |
1 cup chopped pecans |
1 cup brown sugar |
3/4 cup kahlua |
Directions:
1. In a small bowl combine pecans, brown sugar and Kahlua.
2. Let sit until needed.
3. In a large bowl,and I do mean large, combine the cake mix, pudding mix, vegetable oil and sour cream, and mix on low speed until moistened.
4. Add the eggs, one at a time and mix well after each.
5. Beat for 2 minutes on medium speed, the mixture will be very thick, don't panic.
6. Slowly mix in the pecan mixture, until well mixed.
7. Pour into very well greased muffin cups, see note below.
8. Bake at 350 for 15 to 20 minutes, or until toothpick comes out clean.
9. Pop out of pan and cool on rack, if you can wait that long to eat one.
10. NOTE: Make sure you use well greased muffin tins, if you're using non-stick pans.
11. I spray mine with Baker's Ease and am sure to run my finger all around the inside and rim.
12. I find the darker the pan, the better the muffin.
13. If they stick, you did not grease enough.
14. Just run a spatuala around the edge to release.
15. I noted these make 18 regular size muffins.
16. These do not rise a lot so you can fill 2/3 way full without spill over.
17. When I make, I make 12 regular muffins and 6 mini-bundt size, or I might make 48 mini muffins and 6 regular muffins.
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