Caramel Nut-Topped Muffins
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Margarine||1⁄4 Cup (4 tbs)|
|Chopped pecans/Chopped walnuts||1⁄2 Cup (8 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Tablespoon|
Into each muffin cup, measure 2 tsp (10 mL) brown sugar and 1 tsp (5 mL) margarine.
Place in preheated oven for 2 minutes to melt.
Remove from oven and add 2 tsp (10 mL) nuts to each cup.
In a bowl, beat eggs with a fork.
Blend in milk and melted margarine.
In a large bowl, combine all-purpose flour, whole-wheat flour, sugar, baking powder, cinnamon and salt.
Add liquid mixture, stirring just until moistened and blended.
Do not overmix.
Spoon batter into muffin tin.
Bake in preheated oven for about 20 minutes.
Invert pan onto a plate so caramel nut topping is on top.