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MARSHALL FIELD'S CINNAMON CRUNCH MUFFINS
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Desserts
Breakfast
Amount Measure Ingredient -- Preparation Method
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-----MUFFINS-----
2 1/3 tb BUTTER
2 1/3 tb MARGARINE
1 c SUGAR
1 ea LARGE EGGS
1/2 c SOUR CREAM
2 c SIFTED CAKE FLOUR
1/2 ts SALT
1/2 ts BAKING POWDER
1/4 ts NUTMEG
-----CINNAMON CRUNCH-----
4 1/3 tb BUTTER
2/3 c BROWN SUGAR
1 c CHOPPED PECANS
1/2 c FLOUR
1 tb CINNAMON
PREHEAT OVEN TO 350 DEG F. IN A LARGE BOWL, CREAM THE
BUTTER, MARGARINE, SUGAR. CREAM UNTIL LIGHT AND
FLUFFY. BLEND IN THE EGGS. IN A BOWL, COMBINE SOUR
CREAM AND BAKING SODA. SET ASIDE. SIFT CAKE FLOUR,
SALT, BAKING POWDER AND NUTMEG TOGETHER. ADD FLOUR
MIXTURE AND SOUR CREAM TO BUTTER MIXTURE. DO NOT OVER
MIX. IN A LARGE BOWL, COMBINE CRUNCH MIX INGREDIENTS
WITH A PASTRY BLENDER. MIX WELL. FOLD IN 1/2 CUP
CRUNCH MIX WITH MUFFIN MIX. SPOON INTO PAPER CUP LINED
MUFFIN TINS. FILL A LITTLE OVER HALF FULL. SPRINKLE
REMAINING CRUNCH MIX OVER THE TOP. BAKE FOR 25 MINUTES
OR UNTIL GOLDEN BROWN. MAKES 12 MUFFINS.
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