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

1. Preheat oven to 350°; use muffin cups with a nonstick finish instead of foil or paper baking cups.

2. For the topping, put 1 teaspoon melted butter, 1 teaspoon dark brown sugar, and equal amount pecans into each muffin cup.

3. Make the batter: in a bowl, mix the flour, oat bran, baking powder, cinnamon, and salt.

4. In another bowl, beat the eggs and brown sugar together; when smooth, mix in the milk, butter, and vanilla.

5. Pour egg mixture over flour mixture; fold in with a rubber spatula just until dry ingredients are moistened.

6. Scoop about ¼ cup batter into each muffin cup.

7. Bake 25-30 minutes, or until lightly browned and firm in the center.

8. 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.

9. Serve muffins warm.

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