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

1. Heat oven to 350 degrees F. Grease muffin pans.

Pecan Topping

1. Combine pecans, brown sugar, sugar, oil and cinnamon and set aside.

Muffin Mix

1. In a large bowl combine pecans, flour, baking powder and salt.
2. In a separate bowl, whisk together the eggs, sour cream, sugar and oil.
3. Add egg mixture to dry mixture and mix gently.
4. Spoon mixture into greased muffin cups, filling them about 2/3 full. Sprinkle each with pecan topping, pressing it lightly into the batter.
5. Bake until golden brown and inserted wooden pick comes out dry, about 20 to 25 minutes.
6. Cool in pans on racks for 30 minutes, then remove carefully.
7. 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