Pecan Sticky Muffins

If making these sticky buns is a little daunting for you, try these muffins.



Pecan Sticky Muffins
from Muffins by Elizabeth Alston

Topping:

1/4 C. (1/2 stick) butter, melted
1/4 C. packed dark brown sugar
about 1 C. chopped pecans

Batter:
1 1/2 C. All Purpose Flour
1/2 C. oat bran (I didn't have this and used flax instead)
1 T. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
2 large eggs
1/4 C. packed dark brown sugar
1 C. milk
1/4 C. (1/2 stick) butter, melted
1 tsp. vanilla extract


Preheat oven to 350. DO NOT use paper cup liners. Either grease the muffin tin, or use non-stick.
Measure out about 1 tsp. melted butter, 1 tsp. brown sugar, and a pinch of chopped pecans (in that order) in each muffin cup.


Mix all dry ingredients together (flour, bran, baking powder, cinnamon and salt) in a large bowl.

In another bowl, beat together the eggs and brown sugar until smooth. Whisk in milk, butter, and vanilla.

Mix all together in the larger bowl until ingredients are just moistened.

Evenly distribute batter among the 12 muffin cups and bake for 25-30 minutes, or until golden brown and firm.

When removing from the oven, immediately turn the pan over on top of a sheet of foil (this will help as much of the sticky part stay on the muffins and keep it from hardening).

Serve warm.