Categories: Breakfast, Muffins
Ingredients
- Topping:
- 1/4 cup butter, melted
- 1/4 cup packed dark brown sugar
- 1 cup chopped pecans
- Batter:
- 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
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Preheat oven to 350°; use muffin cups with a nonstick finish instead of foil or paper baking cups.
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For the topping, put 1 teaspoon melted butter, 1 teaspoon dark brown sugar, and equal amount pecans into each muffin cup.
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Make the batter: in a bowl, mix the flour, oat bran, baking powder, cinnamon, and salt.
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In another bowl, beat the eggs and brown sugar together; when smooth, mix in the milk, butter, and vanilla.
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Pour egg mixture over flour mixture; fold in with a rubber spatula just until dry ingredients are moistened.
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Scoop about ¼ cup batter into each muffin cup.
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Bake 25-30 minutes, or until lightly browned and firm in the center.
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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.
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Serve muffins warm.