Directions:
- Set oven to 375 degrees F.
- Prepare 12 muffin cups with paper liners.
- For the pecan mixture, mix all ingredients; set aside.
- For the muffin batter, sift the first 4 dry ingredients together.
- Stir in the egg, sour cream and 1/3 cup butter just until moistened.
- Divide and fill batter tins 1/2 full with the batter.
- Cover with 1/2 of the pecan/sugar mixture.
- Then fill with remaining batter.
- Top/sprinkle with remaining pecan/sugar mixture.
- Bake for 20-22 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 468.61 Kcal (1962 kJ) | ||
| Calories from fat | 279.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.08g | 48% | |
|---|---|---|---|
| Cholesterol | 43.94mg | 15% | |
| Sodium | 676.15mg | 28% | |
| Potassium | 316.34mg | 7% | |
| Total Carbs | 44.87g | 15% | |
| Sugars | 15.68g | 63% | |
| Dietary Fiber | 4.67g | 19% | |
| Protein | 6.49g | 13% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.4mg | 13% | |
| Calcium | 181.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 426.31 Kcal (1785 kJ) | ||
| Calories from fat | 254.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.28g | 48% | |
|---|---|---|---|
| Cholesterol | 39.97mg | 15% | |
| Sodium | 615.11mg | 28% | |
| Potassium | 287.79mg | 7% | |
| Total Carbs | 40.82g | 15% | |
| Sugars | 14.26g | 63% | |
| Dietary Fiber | 4.25g | 19% | |
| Protein | 5.9g | 13% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.2mg | 13% | |
| Calcium | 164.8mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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