Coffee Cake Muffins
 
These muffins are a cross between muffins and a coffee
cake with cinnamon and nut streusel swirled into the
batter and sprinkled on top.  Why not make an extra
batch and stick them in the freezer to have on hand for
brunch or when you want something to munch on.
           -JUDI M. PHELPS
 
    1/2 c  Pecans; finely chopped
    1/3 c  Light brown sugar; firmly packed
  1 1/2 c  Plus 1 tabl. flour
      1 ts Cinnamon
    1/8 ts Nutmeg
      1 T  Butter or margarine; melted
    1/3 c  Sugar
      2 ts Baking powder
    1/2 ts Salt
    1/4 c  Vegetable shortening
    1/2 c  Milk
      1    Egg
     12    Pecan halves; optional
 
Preheat oven to 375 degrees. Grease 12 muffin pan cups;
set aside.
 
In a small bowl; mix together pecans, brown sugar, 1 T
flour, cinnamon, nutmeg, and butter; set aside.
 
In a medium bowl, sift together 1 1/2 cups flour,
granulated sugar, baking powder and salt; cut in
shortening. In a small bowl, blend egg with milk.  Add
to dry ingredients with half of the pecan mixture,
stirring until just blended. Spoon batter into muffin
cups; sprinkle with remaining pecan mixture. Garnish
each muffin with a pecan half. Bake 15 minutes or
until cake tester inserted in center comes out clean.
Remove muffins from pan to cool on wire rack.
 
Mixing muffin ingredients requires a special, but
easy-to-learn technique.  The liquid ingredients
(milk, eggs, etc.) are beaten together and then added
all at once to the dry ingredients. Mixing is kept to a
minimum--just enough to moisten the dry ingredients.
The batter should be lumpy, not smooth. These muffins
freeze very well. Source: Woman's World Magazine.