Honey Pecan Muffins
Makes 2 dozen
1 cup milk
1 cup honey
½ cup sugar
1/4 cup butter
2 1/4 cups flour
1 tsp. Baking soda
½ tsp. Salt
½ tsp. Nutmeg
2 egg yolks
3/4 cup chopped pecans
cream cheese (optional)
In a saucepan over medium-low heat, heat milk, honey, sugar and butter until well blended, stirring occasionally. Cool to near room temperature.
On a sheet of waxed paper, sift together flour, baking soda, salt and nutmeg, set aside.
In a large bowl, beat egg yolks slightly with fork. Stir in cooled honey mixture. Gradually stir in flour and pecans just until mixed. Pour into greased muffin tins and let stand 5 minutes. Bake until golden brown (about 20 to 25 minutes) in a 400 degree oven. Serve piping hot with cream cheese.
Makes 2 dozen
1 cup milk
1 cup honey
½ cup sugar
1/4 cup butter
2 1/4 cups flour
1 tsp. Baking soda
½ tsp. Salt
½ tsp. Nutmeg
2 egg yolks
3/4 cup chopped pecans
cream cheese (optional)
In a saucepan over medium-low heat, heat milk, honey, sugar and butter until well blended, stirring occasionally. Cool to near room temperature.
On a sheet of waxed paper, sift together flour, baking soda, salt and nutmeg, set aside.
In a large bowl, beat egg yolks slightly with fork. Stir in cooled honey mixture. Gradually stir in flour and pecans just until mixed. Pour into greased muffin tins and let stand 5 minutes. Bake until golden brown (about 20 to 25 minutes) in a 400 degree oven. Serve piping hot with cream cheese.
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