Wednesday, July 27

Pecan Sticky Muffins

These were a huge hit with all three of us. Even if John did ask where the "good" stuff was.

2 cups all purpose flour
1 Tbls. baking powder

1 tsp. ground cinnamon

1/4 tsp. salt

2 eggs

1 cup milk

1/4 cup vegetable oil

1/2 cup packed brown sugar

1 tsp. vanilla extract


1/4 cup butter or margarine, melted

1/4 cup packed brown sugar

1 cup chopped pecans

In a large bowl, combine flour, baking powder, cinnamon and salt.

In another bowl, beat eggs, milk, oil brown sugar and vanilla until smooth. Stir into dry ingredients until just moistened. Do not over stir. Set aside.

Spoon 1 tsp. butter, 1 tsp. brown sugar and 1 heaping tsp. of chopped pecans into bottom of each greased muffin cup. Top with 1/4 cup of batter mixture.

Bake at 350 for 25-30 minutes or until muffins test done.
Invert pan onto a piece of wax paper/aluminum foil. Let stand for 2 minutes before removing pan.

Serve warm. John added butter to his, I prefer mine just as they are. They are just as good cooled as they are warm too!


eileeninmd said...

YUMMY! These just looks so delicious. I'm sure they smell great too.

Maureen said...

My goodness these look good! I would love to be taking them out of MY oven right now :)

Pam said...

Those do look yummy... and if you want to add a little more "Good stuff" for John, just add a little more brown sugar in the bottom of the muffin tin and it will come out more gooey. But they look wonderful just as they are!

Sheri said...

They were fantastic but more brown sugar will be a must next time. Gooey is good!