Coffee Cake Muffins
Yield
12 muffinsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
pecans
finely chopped |
|
| ⅓ | cup |
brown sugar
light, firmly packed |
*
|
| 1 ½ | cups |
all-purpose flour
plus 1 tbsp |
|
| 1 | teaspoon |
cinnamon
|
|
| ⅛ | teaspoon |
nutmeg
|
|
| 1 | tablespoon |
butter
or margarine, melted |
|
| ⅓ | cup |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| ½ | cup |
milk
|
|
| 1 | each |
eggs
|
|
| 12 | each |
pecan halves
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
pecans
finely chopped |
|
| 79 | ml |
brown sugar
light, firmly packed |
*
|
| 355 | ml |
all-purpose flour
plus 1 tbsp |
|
| 5 | ml |
cinnamon
|
|
| 0.6 | ml |
nutmeg
|
|
| 15 | ml |
butter
or margarine, melted |
|
| 79 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 118 | ml |
milk
|
|
| 1 | each |
eggs
|
|
| 12 | each |
pecan halves
optional |
*
|
Directions
Preheat oven to 375 degree F.
Grease 12 muffin pan cups; set aside.
In a small bowl; mix together pecans, brown sugar, 1 tablespoon flour, cinnamon, nutmeg, and butter; set aside.
In a medium bowl, sift together 1½ 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.
