Title: Marshall Field's Cinnamon Crunch Muffins
Categories: Muffins Dessert Breakfast
Yield: 12 Servings
| MUFFINS |
| 2 1/3 | tb | BUTTER |
| 2 1/3 | tb | MARGARINE |
| 1 | c | SUGAR |
| 1 | | LARGE EGGS |
| 1/2 | c | SOUR CREAM |
| 2 | c | SIFTED CAKE FLOUR |
| 1/2 | ts | SALT |
| 1/2 | ts | BAKING POWDER |
| 1/4 | ts | NUTMEG |
| CINNAMON CRUNCH |
| 4 1/3 | tb | BUTTER |
| 2/3 | c | BROWN SUGAR |
| 1 | c | CHOPPED PECANS |
| 1/2 | c | FLOUR |
| 1 | tb | CINNAMON |
PREHEAT OVEN TO 350 DEG F. IN A LARGE BOWL, CREAM THE BUTTER, MARGARINE,
SUGAR. CREAM UNTIL LIGHT AND FLUFFY. BLEND IN THE EGGS. IN A BOWL, COMBINE
SOUR CREAM AND BAKING SODA. SET ASIDE. SIFT CAKE FLOUR, SALT, BAKING POWDER
AND NUTMEG TOGETHER. ADD FLOUR MIXTURE AND SOUR CREAM TO BUTTER MIXTURE. DO
NOT OVER MIX. IN A LARGE BOWL, COMBINE CRUNCH MIX INGREDIENTS WITH A PASTRY
BLENDER. MIX WELL. FOLD IN 1/2 CUP CRUNCH MIX WITH MUFFIN MIX. SPOON INTO
PAPER CUP LINED MUFFIN TINS. FILL A LITTLE OVER HALF FULL. SPRINKLE
REMAINING CRUNCH MIX OVER THE TOP. BAKE FOR 25 MINUTES OR UNTIL GOLDEN
BROWN. MAKES 12 MUFFINS.