Recipe for Biga On The Banks Pecan Sour Cream Muffins from the Restaurant section.
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.
We hope you enjoy your freshly made Biga On The Banks Pecan Sour Cream Muffins. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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