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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Note: A little of the sticky mixture will remain in the pan Ingredients:
1/4 cup butter, melted |
1/4 cup packed dark brown sugar |
1 cup chopped pecans |
1 1/2 cups all-purpose flour |
1/2 cup oat bran |
1 tablespoon baking powder |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
2 large eggs |
1/4 cup packed dark brown sugar |
1 cup milk |
1/4 cup butter, melted |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°; use muffin cups with a nonstick finish instead of foil or paper baking cups.
2. For the topping, put 1 teaspoon melted butter, 1 teaspoon dark brown sugar, and equal amount pecans into each muffin cup.
3. Make the batter: in a bowl, mix the flour, oat bran, baking powder, cinnamon, and salt.
4. In another bowl, beat the eggs and brown sugar together; when smooth, mix in the milk, butter, and vanilla.
5. Pour egg mixture over flour mixture; fold in with a rubber spatula just until dry ingredients are moistened.
6. Scoop about 1/4 cup batter into each muffin cup.
7. Bake 25-30 minutes, or until lightly browned and firm in the center.
8. As soon as you take these muffins out of the oven, turn the pan upside down onto a sheet of foil; let stand 5 minutes, then remove pan (a little of the sticky mixture will remain in the pan.
9. Serve muffins warm.
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