Recipe by Chef Buggsy Mate
These muffins are a great treat to take to the office. The dry ingredients can be combined the night before in order to speed up the process in the morning.
Top Review by WiGal
Perfect in every respect including the smell! I am freezing some of the muffins for camping. The only thing I might do differently next time is sub in applesauce to replace some of the oil which would not affect the taste of this delicious muffin but would bring the fat amount down a bit. I would pour some applesauce into the 1/3 cup and then pour in the oil to fill it up-save myself a dish to wash. Thank you a for great keeper. Made for the Vegetarian/Vegan Recipe Swap '08 for the Peppers.
- 1⁄4 cup brown sugar, packed
- 1⁄4 cup pecans, chopped
- 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 vegetable oil
- 1⁄2 cup confectioners' sugar
- 1⁄4 teaspoon ground cinnamon
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Directions See How It's Made
- 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 beat the egg, milk and oil; stir into dry ingredients just until moistened.
- Spoon 1 Tbs. of batter into paper-lined muffin cups.
- Top each with 1 teaspoon nut mixture and 2 more tablespoons of batter.
- Sprinkle with the remaining nut mixture.
- Bake at 400 degrees for 20-25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack.
- Combine glaze ingredients; drizzle over cool muffins.