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Browse All Recipes

Coffee Cake Muffins

Date added: November 25, 2007

  • Servings: 12 change
  • Calories per serving: 192
  • Prep time: 15
  • Cook time: 15

Ingredients

  • 1/2 cup pecans, dried, chopped finely chopped
  • 3/10 cup sugar, brown
  • 1 3/4 cup flour, all purpose, bleached, enrich
  • 1 tsp spice, cinnamon, ground
  • 1/8 tsp spice, nutmeg, ground
  • 1 tbsp butter, unsalted melted
  • 3/10 cup sugar
  • 2 tsp baking powder, continuous action
  • 1/2 tsp salt, table
  • 1/4 cup shortening, frying, reg, hydrog soybean & cttnsd oil
  • 1/2 cup milk, whole, 3.5%, homogenized, w/add vit d
  • 1 eggs, whole
  • 12 nuts, pecans, halves

Recipe Method

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.

Nutritional Facts

Per serving% Daily Value*
Calories 19210%
Fat 11g16%
Cholesterol 22mg7%
Sodium 151mg 6%
Carbohydrates 23g10%

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