Cinnamon Pecan Muffins
2 cups unbleached AP flour
2 cups light brown sugar, packed
1 t baking soda
2 heaping tsp cinnamon
1/2 cup (1 stick) cold margarine, cut into cubes
1 T vanilla
8 oz (1 cup) light sour cream
1/4 cup skim milk
1-2 cups chopped pecans
1 cup chopped pecan
1/2 cup brown sugar
Preheat oven to 350 degrees.
Line 24 muffin tins with cupcake liners.
In your mixer, combine flour, brown sugar, baking soda, and cinnamon. Blend briefly. Add the margarine pieces and blend until the margarine is roughly the size of peas, about 2 minutes. Mix in the egg and vanilla.
Mix in the sour cream and milk until the batter looks evenly moistened. Scrap down the sides and blend again.
Mix in the pecans.
I used a large ice cream scoop and filled it about half full for each muffin. You want the muffin liner to be SLIGHTLY more than half full.
In a small bowl combine 1 cup chopped pecans and 1/2 cup brown sugar. Sprinkle topping on each muffin.
Bake about 20 minutes until a toothpick comes out clean.
Keep them all for youself and eat them quickly and quietly before anyone smells the cinnamon OR...share with neighbors....whichever you prefer!