Coffee Cake Muffins
¼ C. packed brown sugar
¼ C. chopped pecans
1 teaspoon ground cinnamon
1½ C. all-purpose flour
½ C. sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 egg
¾ C. milk
1/3 C. vegetable oil
GLAZE:
½ C. confectioner's sugar
1 tablespoon milk
1 teaspoon vanilla extract
Combine the brown sugar, pecans and cinnamon; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda & salt. In another bowl, beat the egg, milk & oil; stir into dry ingredients just until moistened. Spoon 1 tablespoon of batter into paper-lined muffin cups. Top each with 1 teaspoon nut mixture and about 2 tablespoons batter. Sprinkle with the remaining nut mixture.
Bake at 400° for 22-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze incredients; spoon over muffins.
GRADES:
Pastor Wally: B+
Andrew (from The Old Dairy): B+
Joe (from The Old Dairy): B+
Chris: B+
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