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  Coffee Cake Muffins
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 245
Ingredients:
-JUDI M. PHELPS
1/2 cup Pecans, finely chopped
1/3 cup Light brown sugar, firmly packed
1 1/2 cup Plus 1 tabl. flour
1 tsp Cinnamon
1/8 tsp Nutmeg
1 tbsp Butter or margarine, melted
1/3 cup Sugar
2 tsp Baking powder
1/2 tsp Salt
1/4 cup Vegetable shortening
1/2 cup Milk
1 Egg
12 Pecan halves, optional
Instructions:
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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