Ingredients
Array
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[0] => Array
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[title] => pecans, dried, chopped
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[title] => spice, nutmeg, ground
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[title] => butter, unsalted
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[method] => melted
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[title] => sugar
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[title] => baking powder, continuous action
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[title] => salt, table
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[95efc65b-f4b9-a924-75d3-5ea52e257797] => Array
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[title] => shortening, frying, reg, hydrog soybean & cttnsd oil
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[1ebb8d80-bfa4-04d4-3d0a-7eee5cbe80f3] => Array
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[title] => milk, whole, 3.5%, homogenized, w/add vit d
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[80920bd4-25e2-b6d4-511a-e1f5871a1b01] => Array
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[title] => eggs, whole
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[measure] => each
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[bed6c5d1-497c-9524-4199-97c9c2bdbd14] => Array
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[title] => nuts, pecans, halves
[ingredientid] => 22255
[ingredientuuid] => bed6c5d1-497c-9524-4199-97c9c2bdbd14
[quantity] => 12.00
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)
-
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.
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