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I was so happy to receive my Pampered Chef stoneware muffin pan this past Monday from a young lady who recently hostessed a party. Now that I have two stoneware muffin pans, I can make two dozen muffins. No more hungry teenage boys crossing their eyes when I declare, "Three muffins each, now, boys!" Now I have leftover muffins, to be eaten throughout the day, or even for breakfast the next morning! It's proof to darling husband that I fed his boys breakfast. Not that he requires it--the proof or the feeding--but now I can proudly point and say, "Look what I made for breakfast! Would you like one?" :)
Cinnamon Pecan Muffins
1 1/4 cup flour (I used fresh-ground whole-wheat and added an extra 1/4 cup)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar (I used cane juice crystals)
3/4 cup milk
4 tablespoons butter, softened
1 egg, beaten
1/2 cup brown sugar (I used sucanat)
1/2 cup oats
1 tablespoon flour
1 teaspoon cinnamon
1/2 cup pecans, chopped
1 tablespoon butter, melted
Preheat oven to 375 degrees. Coat muffin cups with butter. Mix together flour, baking powder, and salt. In a separate bowl, mix sugar, milk, butter, and egg. Add liquid mixture to flour mixture and mix just until moistened. In a small bowl mix topping ingredients.
Fill muffin cups about half full with batter, sprinkle topping, then fill cups with remaining batter and top with remaining topping. Bake about 20 minutes or until a toothpick inserted in the center comes out clean. Cool ten minutes before serving. Makes 12 muffins.
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