*  Exported from  MasterCook  *
                            COFFEE CAKE MUFFINS
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Muffins
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -JUDI M. PHELPS
      1/2   c            Pecans -- finely chopped
      1/3   c            Light brown sugar -- firmly
    1 1/2   c            Plus 1 tabl. flour
    1       t            Cinnamon
      1/8   ts           Nutmeg
    1       tb           Butter or margarine -- melted
      1/3   c            Sugar
    2       ts           Baking powder
      1/2   ts           Salt
      1/4   c            Vegetable shortening
      1/2   c            Milk
    1                    Egg
   12                    Pecan halves -- optional
   Preheat oven to 375 degree F. Grease 12 muffin pan
   cups; set aside. In a small bowl; mix together pecans,
   brown sugar, 1 T flour, cinnamon, nutmeg, and butter;
   set aside.
   In a medium bowl, sift together 1 1/2 cups flour,
   granulated sugar, baking powder and salt; cut in
   shortening.  In a small bowl, blend egg with milk.
   Add to dry ingredients with half of the pecan mixture,
   stirring until just blended.  Spoon batter into muffin
   cups; sprinkle with remaining pecan mixture.  Garnish
   each muffin with a pecan half.  Bake 15 minutes or
   until cake tester inserted in center comes out clean.
   Remove muffins from pan to cool on wire rack.
   Mixing muffin ingredients requires a special, but
   easy-to-learn technique.  The liquid ingredients
   (milk, eggs, etc.) are beaten together and then added
   all at once to the dry ingredients.  Mixing is kept to
   a minimum--just enough to moisten the dry ingredients.
   The batter should be lumpy, not smooth. These muffins
   freeze very well.  Source:  Woman’s World Magazine.
   Shared and MM by Judi M. Phelps.
   jphelps@shell.portal.com or jphelps@best.com
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