Two days in a row?

All I can say is…I’m on a roll.  Grandson #5 spent the morning with me and I had nothing for the child to eat. So, Meemaw got out the pots and pans and commenced to making muffins.  Why muffins?  I have NO idea other than Coffee Cake Muffins sounded good.  I already had sausage thawed out and the eggs were ready and waiting.  Muffins were the perfect companion.  And while I was at it, I doubled it so I could take muffins to a neighbor.  Eventually.

Grandson Dawson snarffed them right down along with sausage and Cheesy Scrambled Eggs.  Well, I did too.  I told him we were eating fancy today…brunch insead of lunch.  Not sure he was impressed.  But Big Boss was thrilled to have his brunch for lunch.  It gets confusing around here, but just go with me on this.

This recipe came from a Midwest Living…the Yankee equivalent to Southern Living, which I cannot live without.  I probably have every issue for the last 30 years.  But Midwest Living is good too.  And they do a special fall issue featuring travels spots throughout the midwest that is outstanding!  Good recipes too.  In fact, my old Toll House Chocolate Chip Cookie recipe got demoted when I found a new chocolate chip cookie recipe in a Midwest Living a couple of years ago!

But back to muffins…this one is good.  It has a couple of extra steps involved but they’re worth it because they involve pecans.  And pecans are ALWAYS a good thing?!!!

Coffee Cake Muffins

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup shortening (I use butter flavored Crisco)

1-8 oz sour cream or plain yogurt

1/2 cup sugar

1/2 cup milk

1 egg, beaten

Filling and Topping:

1/4 cup pack brown sugar

1/4 cup chopped pecans

2 tablespoons sugar

1 teaspoon cinnamon

Lightly coat 12 standard muffin cups w/cooking spray or line w/paper bake cups.  In a large bowl, stir together flour, baking powder, baking soda and salt.  Cut in the shortening into the flour mixture.

In another bowl, stir together sour cream or yogurt, the 1/2 cup sugar, milk and egg.  Add these to the flour mixture and stir all until the mixture is just combined.

Stir together the brown sugar, nuts, 2 T. of sugar and cinnamon.

Half the batter is in with sugar and nut mixture sprinkled on. More batter goes on top now.

Spoon half the batter into prepared jumbo muffin cups.  Sprinkle half of the nut mixture into cups. Top with the remaining batter then the remaining nut mixture.

Bake at 400° for 17-20 minutes.  Cool 15 minutes in pan on wire rack.  Remove from pan and serve warm.  Makes 6 jumbo muffins or 12 standard size.  For jumbo size, bake at 350° for 20 to 25 mins.

Way too yummy!  And remember, split those suckers and pile on the butter…NOT margarine, BUTTER…lots of it.  Your cardiologist will be thrilled….