Day 82 – Buttermilk Pecan Muffins

    
     I’m going to keep today’s post short because I’m feeling a little achy. We have a bug that has invaded our home and has some of us quite under the weather. So I’m going to make this a quick one and retire for some much needed slumber. 
     I adapted this recipe from my Fannie Farmer Cookbook, p. 541; author, Marion Cunningham; publisher, Alfred A. Knopf, Inc., a division of Random House, Inc.; ISBN 0-394-56788-9.

     Buttermilk Pecan Muffins – makes 12 muffins

     2 cups white flour
     1 tablespoon baking powder
     ½ teaspoon salt
     2 tablespoons sugar
     1 egg slightly beaten
     1 cup buttermilk or sour milk (for sour milk – use 1 tablespoon vinegar for 1 cup of milk and let sit for 10-15 minutes)
     ¼ cup melted butter

     Preheat oven to 375ºF.
     Butter muffin pans.
     Mix the flour, baking powder, salt, and sugar in a large bowl.
     Add the egg, buttermilk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full.

     Bake for about 20-25 minutes.

     Pecan Muffins.  Use ¼ cup sugar. Add ½ cup chopped pecans to the batter. In a small bowl, combine 2 tablespoons sugar, ¼ teaspoon cinnamon, and ¼ cup chopped pecans.

After filling the cups, sprinkle sugar, cinnamon and pecan mixture on muffin tops.

     I printed the full recipe which will make 12 muffins, but I halved it because I only wanted 6 of them. I liked these, as did my son. My husband hasn’t had one, yet. I have a rating system based on a scale of 1-4. These muffins earned 3 rolling pins. They were moist on the inside and I really liked the chopped pecans throughout the muffin. I also really liked the topping.
     Happy baking!