Recipe: Pecan Cinnamon Muffins for Sandra

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PECAN CINNAMON MUFFINS

1 1/2 cups all-purpose flour, sifted
1/4 cup sugar
1/4 cup brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 large egg, slightly beaten
1/2 cup vegetable oil
1/2 cup milk
1/2 cup chopped pecans*
butter and homemade jelly or jam (to serve)

Preheat oven to 400 degrees F. Grease muffin pan cups.

Sift the flour, sugar, brown sugar, baking powder, salt and cinnamon into a mixing bowl; set aside.

Combine the beaten egg, oil and milk in a separate bowl. Blend well. Add all at once to flour mixture, stirring just enough to moisten. Stir in pecans.

Spoon batter into prepared muffin pan cups, filling each two-thirds full.

Bake for 20 minutes or until golden brown.

Serve hot with butter and homemade jelly or jam.

*Lightly toasting the chopped pecans will make a big flavor difference in this or most any other dish. Spread them out on a baking sheet and toast at 350 degrees F for 4 or 5 minutes, or until you begin to smell them.

Adapted from source: Grandma's Cookbook/Texas Cooking