| Title: | Biga On The Banks Pecan Sour Cream Muffins | | Category: | Restaurant | | Rating: |  | Instructions:
Biga on the Banks Pecan Sour Cream MuffinsSource: San Antonio Express-News Web Posted 03/06/2002 12:00 AM - Biga on the Banks, San Antonio, Texas Pecan Topping
3 1/4 cups pecan pieces
1/2 cup packed light brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
1 1/4 tablespoons ground cinnamon Muffin Mix
2 1/2 cups pecan pieces
7 1/2 cups flour
3 tablespoons baking powder
2 teaspoons salt
5 eggs
4 2/3 cups sour cream
4 cups granulated sugar
1 3/4 cups vegetable oil Editor's note: Recipe may be halved. Preheat oven to 350 degrees F. Grease muffin pans. For Pecan Topping: Combine pecans, brown sugar, sugar, oil and cinnamon and set aside. For Muffin Mix: In a large bowl combine pecans, flour, baking powder and salt. In a separate bowl, whisk together the eggs, sour cream, sugar and oil. Add egg mixture to dry mixture and mix gently. Spoon mixture into greased muffin cups, filling them about 2/3 full. Sprinkle each with pecan topping, pressing it lightly into the batter. Bake until golden brown and inserted wooden pick comes out dry, about 20-25 minutes. Cool in pans on racks for 30 minutes, then remove carefully. Muffins can be kept in an airtight container for 1 day, or frozen. Makes 6 dozen muffins.
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