Yield: 12 muffins
|1½ cup||Cake Flour|
|2 cups||Bread Flour|
|1 tablespoon||Baking Powder|
|¾ cup||Sour Cream|
|⅓ cup||Canola Oil|
|12 tablespoons||Brown Sugar, light|
|12 tablespoons||Margarine or Butter|
: Sift all dry ingredients together in large bowl. Sift a second time and set aside.
: Prepare the muffin tins by placing 1 tablespoon margarine or butter into each cup. Sprinkle 1 tablespoon light brown sugar on top of margarine. Finally, sprinkle chopped pecans in each cup.
: Whisk the wet ingredients in a small bowl.
: Pour the wet ingredients into the dry ingredients and stir just until mixed. (Do Not Overstir) : Spoon the batter into prepared muffin tins. Do not fill the muffin tins as full as you would for regular muffins.
: Bake in a preheated 375 degree oven for 15-20 minutes for regular size muffins or 20-25 minutes for jumbo muffins.
: When the muffins are done, immediately turn them upside-down on a baking sheet; DO NOT REMOVE FROM THE MUFFIN TIN!! Allow the muffins to cool in this position for at least 7½ minutes. Remove the muffin tin. (You may need the help of a knife to free the pecan sticky muffins.)
: * I personally recommend using the jumbo muffin tins for these.
: * Makes 12 jumbo muffins : (Serve these as soon as you can after baking. Tastes best warm.) Submitted By ELAINE PONCELET On 04-11-95