Coffee Cake Muffins

Ingredients

65 gr pecans
75 gr brown sugar firmly
1 tabl
3 gr cinnamon
1 gr nutmeg
14 gr butter
65 gr sugar
9 gr baking powder
1 gr salt
50 gr vegetable shortening
120 ml milk
1 egg
12 pecan

Instructions

Preheat oven to 190ÂșC . Grease dozen 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 1.5 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.