Sweet Cinnamon Pecan Muffins

Sweet Cinnamon Pecan Muffins
From August 21, 2009:  I made these for breakfast this morning.  Not bad at all.  Make sure you grease your muffin pans, otherwise these muffins will stick and the topping won’t come out as easily.

Sweet Cinnamon Pecan Muffins
Makes 12 muffins

1 cup unbleached flour
1 cup whole wheat flour
1 T. baking powder
2 tsps. cinnamon
1/4 tsp. salt
2 eggs
1 cup milk
1/4 cup canola oil
1/2 cup packed dark brown sugar
1 tsp. vanilla

Topping
4 T. butter, melted
1/4 cup packed dark brown sugar
1 cup pecans, chopped

Preheat oven to 350 degrees.

In a large bowl combine flours, baking powder, cinnamon, and salt. In another bowl beat the eggs, milk, oil, sugar, and vanilla until it is smooth. Stir this into dry ingredients just until it is moistened.

Grease a 12-cup muffin tin. Spoon 1 teaspoon butter, 1 teaspoon dark brown sugar, and 1 1/2 tablespoons pecans into each of the muffin cups. Top with about 1/8 cup batter. Bake at 350 degrees for 25 to 30 minutes or until toothpick comes out clean when pierced in the middle of the muffin. Invert onto a serving platter and let muffins stand for 2 minutes. Serve warm with additional butter.

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