Biga on the Banks Pecan Sour Cream Muffins

PECAN TOPPING:
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

5 eggs

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 batter.

Bake until golden brown and inserted toothpick comes out dry, about 20-25 minutes.

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.