Shelly's Recipe

PECAN SOUR CREAM MUFFINS

Category: Muffins

Pecan Topping
3 1/4 cups pecan pieces
1/2 cup packed light brown sugar
1 cup sugar
3/4 cup vegetable oil
1 1/4 tbsp ground cinnamon

Muffin Mix
2 1/2 cups pecan pieces
7 1/2 cups flour
3 tablespoons baking powder
2 teaspoons salt
5 eggs
4 2/3 cups sour cream
4 cups sugar
1 3/4 cups vegetable oil

Preheat oven to 350. Grease muffin pans. For Pecan Topping: Combine pecans, brown sugar, sugar, oil and cinnamon and set aside.

For Muffin Mix: In a large bowl combine pecans, flour, baking powder and salt. In a separate bowl, whisk together the eggs, sour cream, sugar and oil. Add egg mixture to dry mixture and mix gently. Spoon mixture into greased muffin cups, filling them about 2/3 full. Sprinkle each with pecan topping, pressing it lightly into the batter. Bake until golden brown and inserted wooden pick comes out dry, about 20-25 minutes. Cool in pans on racks for 30 minutes, then remove carefully. Muffins can be kept in an airtight container for 1 day, or frozen. Makes 6 dozen muffins. NOTE: Recipe can be easily halved.