Restaurant Recipes
Biga on the Banks Pecan Sour Cream Muffins
Yield: 6 dozen muffins
Ingredients
Pecan Topping
- 3 1/4 cups pecan pieces
- 1/2 cup packed light brown sugar
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- 1 1/4 tablespoons ground cinnamon
Muffin Mix
- 2 1/2 cups pecan pieces
- 7 1/2 cups all-purpose flour
- 3 tablespoons baking powder
- 2 teaspoons salt
- 5 eggs
- 4 2/3 cups sour cream
- 4 cups granulated sugar
- 1 3/4 cups vegetable oil
Instructions
- Heat oven to 350 degrees F. Grease muffin pans.
Pecan Topping
- Combine pecans, brown sugar, sugar, oil and cinnamon and set aside.
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 to 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.
Notes
Recipe may be halved.
Attribution
San Antonio Express-News Web Posted 03/06/2002 12:00 AM - Biga on the Banks, San Antonio, Texas