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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 1/4 cups pecans 2 1/2 cups all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch salt 1/4 teaspoon ground cinnamon 1/2 cup granulated sugar 1/3 cup firmly packed brown sugar 3 tablespoons maple syrup 2/3 cup butter 3 eggs 1 1/4 cups buttermilk 60 pecan halves to decorate muffin tops Instructions: Preheat oven 350 degrees. Line 20 muffin pans with paper cups or grease them. Toast 1 1/4 cups pecans on baking sheet (10-15 min). Allow to cool; then chop coarsely and set aside. Sift all dry ingredients into a bowl. Set aside. In a large bowl, beat sugars, syrup and butter till light and fluffy. Add eggs one at a time and beat thoroughly after each addition. Pour half the buttermilk and the sifted dry ingredients into egg mixture and blend well. Repeat with remaining ingredients. Fold chopped pecans into batter. Fill muffin pans 2/3 full and top with a pecan half. Bake for 20-25 min. till puffed and golden(be careful not to overbake). Let stand for 5 min. and cool on rack. Variations: Add other spices to taste. Add dry fruit of choice. Comments: These are great for afternoon tea, breakfast, snacks or gift baskets. |
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