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MUFFINS - Coffee cake
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| 1/4 cup | packed brown sugar |
| 1/4 cup | chopped pecans |
| 1 teaspoon | ground cinnamon |
| 1-1/2 cups | all-purpose flour |
| 1/2 cup | sugar |
| 2 teaspoons | baking powder |
| 1/4 teaspoon | baking soda |
| 1/4 teaspoon | salt |
| 1 | egg |
| 3/4 cup | milk |
| 1/3 cup | canola oil |
| GLAZE: | |
| 1/2 cup | confectioners' sugar |
| 1 tablespoon | milk |
| 1 teaspoon | vanilla extract |
| Directions In a small bowl, combine the brown sugar, pecans and cinnamon; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, milk and | |
| 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 ingredients; spoon over muffins.
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