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, brownsugar, 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 inshortening. 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.
Comments and questions :: Coffee Cake Muffins
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Comments and questions :: Coffee Cake Muffins
Post comments, suggestions, substitutions, or questions below. Please use the stars to the right to rate the recipe.