*  Exported from  MasterCook  *

                          COFFEE CAKE MUFFINS

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Muffins

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -JUDI M. PHELPS
    1/2   c            Pecans -- finely chopped
    1/3   c            Light brown sugar -- firmly
                       -packed
  1 1/2   c            Plus 1 tabl. flour
  1       t            Cinnamon
    1/8   ts           Nutmeg
  1       tb           Butter or margarine -- melted
    1/3   c            Sugar
  2       ts           Baking powder
    1/2   ts           Salt
    1/4   c            Vegetable shortening
    1/2   c            Milk
  1                    Egg
 12                    Pecan halves -- optional

 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.
 [email protected] or [email protected]



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