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Biga on the Banks Pecan Sour Cream Muffins Recipe
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Biga on the Banks Pecan Sour Cream Muffins
31/4 cups pecan pieces
1/2 cup packed light brown sugar
1 cup sugar
3/4 cup vegetable oil
11/4 tablespoons ground cinnamon MUFFIN MIX:
21/2 cups pecan pieces
71/2 cups flour
3 tablespoons baking powder
2 teaspoons salt
4 2/3 cups sour cream
4 cups sugar
13/4 cups vegetable oil
Preheat oven to 350 degrees. Grease muffin pans.
For Pecan Topping: Combine pecans, brown sugar, sugar, oil and
cinnamon and set aside.
For 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
Bake until golden brown and inserted toothpick comes out dry, about
Cool in pans on racks for 30 minutes, then remove carefully. Muffins
can be kept in an airtight container for 1 day, or frozen.
Makes 6 dozen muffins.
Source: Biga on the Banks
Note: Recipe can be halved.
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