Ingredients
- 12 pecan (halves optional)
- 1 tabl
- 1 egg
- 1/2 c milk
- 3/8 c brown sugar firmly (light)
- 1/2 c pecans (finely chopped)
- 3/8 c sugar
- 1/4 c vegetable shortening
- 1 tb butter
- 2 ts baking powder
- 1 t cinnamon
- 1/2 ts salt
- 1/8 ts nutmeg
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.