Much easier to make than actual cinnamon rolls, these quick-fix muffins have a similar great taste! The delcious aroma will sure to wake everyone with a smile on their face! Serve these muffins warm for the best flavor.
Ingredients
for the topping:
5 tablespoons butter, at room temerpature
1/4 cup brown sugar
1/4 cup pecans, chopped
1 teaspoon ground cinnamon
pinch of salt
In a medium bowl, combine all topping ingredients and set aside.
for the muffins:
1 1/2 cups all-purpose flour
1/2 cup sugar
1/2 cups pecans, chopped
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, slightly beaten
1/2 cup milk
1/2 cup vegetable oil
Preheat oven to 400-degrees F. In a large bowl, combine dry ingredients and whisk well. Make a well in the center and add eggs, milk, and oil. Stir until thoroughly moistened; do not over beat. Batter will be thick. Fill greased muffin pans 2/3 full or use paper liners. Spoon a dollop of topping onto the center of each muffin. Bake 20-25 minutes, or until done being careful not to let topping burn. Remove from pans immediately and allow to cool slightly on a wire rack. Drizzle each muffin with a glaze of 2/3 cup powdered sugar and 1-2 teaspoons of milk blended thoroughly and dropped with a fork.
Yield: about 10 muffins.
To print this recipe for your Erik HOMEMADE(R) cookbook, click here->Download Recipe pdf Template-Cinnamon Roll Muffins
