Title: Pecan Cinnamon Muffins
Categories: Bread
Yield: 4 Servings
| 1 1/2 | c | Unbleached flour, sifted |
| 1/4 | c | Brown sugar, packed |
| 1/2 | ts | Salt |
| 1 | | Large egg, slightly beaten |
| 1/2 | c | Milk |
| 1/4 | c | Sugar |
| 2 | ts | Baking powder |
| 1/2 | ts | Ground cinnamon |
| 1/2 | c | Vegetable oil |
| 1/2 | c | Chopped pecans |
Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon
into mixing bowl. Combine egg, oil and mil in small bowl; blend well. Add
all at once to dry ingredients, stirring just enough to moisten. Stir in
pecans. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling each
2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown.
Serve hot with butter and homemade jelly or jam. Serving Hint: Match the
mood of your mealtime by using a variety of pretty napkins to line a muffin
basket. For a picnic, choose a red and white checked napkin; for special
dinners, use your finest linen napkins; and for Christmas, of course, a
bright red napkin.