Coffee Cake Muffins

* Exported from MasterCook *

COFFEE CAKE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-JUDI M. PHELPS
1/2 c Pecans -- finely chopped
1/3 c Light brown sugar -- firmly
-packed
1 1/2 c Plus 1 tabl. flour
1 t Cinnamon
1/8 ts Nutmeg
1 tb Butter or margarine -- melted
1/3 c Sugar
2 ts Baking powder
1/2 ts Salt
1/4 c Vegetable shortening
1/2 c Milk
1 Egg
12 Pecan halves -- optional

Preheat oven to 375 degree F. Grease 12 muffin pan
cups; set aside. In a small bowl; mix together pecans,
brown sugar, 1 T flour, cinnamon, nutmeg, and butter;
set aside.

In a medium bowl, sift together 1 1/2 cups flour,
granulated sugar, baking powder and salt; cut in
shortening. In a small bowl, blend egg with milk.
Add to dry ingredients with half of the pecan mixture,
stirring until just blended. Spoon batter into muffin
cups; sprinkle with remaining pecan mixture. Garnish
each muffin with a pecan half. Bake 15 minutes or
until cake tester inserted in center comes out clean.
Remove muffins from pan to cool on wire rack.

Mixing muffin ingredients requires a special, but
easy-to-learn technique. The liquid ingredients
(milk, eggs, etc.) are beaten together and then added
all at once to the dry ingredients. Mixing is kept to
a minimum--just enough to moisten the dry ingredients.
The batter should be lumpy, not smooth. These muffins
freeze very well. Source: Woman's World Magazine.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com



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