Cinnamon Crunch Muffins
Yield
2 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| muffins | |||
| 2 ⅓ | tablespoons |
butter
|
|
| 2 ⅓ | tablespoons |
margarine
|
|
| 1 | cup |
sugar
|
|
| 1 | large |
eggs
|
|
| ½ | cup |
sour cream
|
|
| 2 | cups |
cake flour
sifted |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
nutmeg
|
|
| Cinnamon crunch | |||
| 4 ⅓ | tablespoons |
butter
|
|
| ⅔ | cup |
brown sugar
|
*
|
| 1 | cup |
pecans
chopped |
|
| ½ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| muffins | |||
| 35 | ml |
butter
|
|
| 35 | ml |
margarine
|
|
| 237 | ml |
sugar
|
|
| 1 | large |
eggs
|
|
| 118 | ml |
sour cream
|
|
| 473 | ml |
cake flour
sifted |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking powder
|
|
| 1.3 | ml |
nutmeg
|
|
| Cinnamon crunch | |||
| 65 | ml |
butter
|
|
| 158 | ml |
brown sugar
|
*
|
| 237 | ml |
pecans
chopped |
|
| 118 | ml |
all-purpose flour
|
|
| 15 | ml |
cinnamon
|
|
Directions
Preheat oven to 350℉ (180℃).
In a large bowl, cream the butter, margarine, sugar.
Cream until light and fluffy.
Blend in the eggs.
In a bowl, combine sour cream and baking soda.
Set aside.
Sift cake flour, salt, baking powder and nutmeg together.
Add flour mixture and sour cream to butter mixture.
Do not over mix.
In a large bowl, combine crunch mix ingredients with a pastry blender.
Mix well.
Fold in ½ cup crunch mix with muffin mix.
Spoon into paper cup lined muffin tins.
Fill a little over half full.
Sprinkle remaining crunch mix over the top.
Bake for 25 minutes or until golden brown.
