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New Orleans Praline Muffins 1 1/2 cups coarsely-chopped PECANS, toasted Toast 1 1/2 cups chopped pecans in 300 degree oven for about 20 minutes. Topping: 3 Tbsp. BROWN SUGAR 1 Tbsp. dairy SOUR CREAM 1/2 cup toasted PECANS For topping, mix brown sugar and sour cream together in small bowl. Add one-half cup chopped pecans. Set aside. 1 1/2 cups all-purpose FLOUR 2 tsp. BAKING POWDER pinch of SALT and ALLSPICE 1 cup toasted PECANS 1/2 cup BROWN SUGAR 1/2 CUp BUTTER, melted 1/2 to 2/3 cup MILK 1/2 cup MAPLE SYRUP 1 EGG 1 tsp. VANILLA Mix flour, baking powder, salt and spice. Stir in toasted pecans. Whisk sugar, melted butter, milk, syrup, egg and vanilla in medium bowl. Make a well in center of dry ingredients. Add butter mixture and stir only until blended. Fill greased muffin cups three-fourths full. Garnish top of each muffin with one teaspoon of topping mixture. Bake until tester comes out clean. Serve warm. Bake at 375 degrees 20 minutes. Makes 12-14 muffins. |
Recipe courtesy of Nana's Kitchen :o)
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Graphics graciously provided by Helena at Graphic Garden.