Monday, November 16, 2009

Coffee Cake Muffins

Coffee Cake Muffins
(from Taste of Home magazine)
12 servings

1/4 cup brown sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon
1 1/2 cups 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
for glaze
1/2 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract

Combine brown sugar, pecans and cinnamon; set aside. Combine flour, sugar, baking powder, baking soda and salt. Combine 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 20 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. Serve warm and enjoy!

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