CHERRY-PECAN MUFFINS WITH PRALINE BUTTER

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/3 cup packed brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 beaten egg
3/4 cup milk
1/3 cup cooking oil
1 teaspoon grated lemon peel
1/2 cup snipped dried cherries
1/4 cup chopped pecans, toasted
FOR THE PRALINE BUTTER:
1/2 cup butter
2 tablespoons packed brown sugar
1/2 teaspoon finely shredded lemon peel

Preheat oven to 400 degrees F. Lightly grease 12 muffin cups or line with paper baking cups.

Stir together all-purpose flour, whole wheat flour, brown sugar, baking powder, nutmeg, and salt in a large mixing bowl. Make a well in the center of the flour mixture.

Combine egg, milk, cooking oil, and lemon peel in a medium mixing bowl. Add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Carefully fold in dried cherries and pecans. Fill prepared muffin cups two-thirds.

Bake in a 400 degree F oven for 20 to 25 minutes or till golden. Remove muffins from muffin cups and cool thoroughly on a wire rack.

TO MAKE AHEAD:
Wrap muffins in heavy foil or place them in freezer bags and freeze for up to 1 month. To serve, wrap muffins in heavy foil. Heat in a 325 degree F oven for 15 to 18 minutes.

Serve warm muffins with Praline Butter.

TO MAKE THE PRALINE BUTTER:
Combine ingredients for the Praline Butter in a small mixing bowl. Beat with an electric mixer on medium to high speed till light and fluffy. Transfer to a serving bowl. Cover and refrigerate for up to 3 days. To serve, let butter stand at room temperature about 30 minutes to soften.

Makes 1 dozen muffins
Source: Better Homes and Gardens Holiday Cooking, 1994