Ingredients
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1/3 cup brown sugar, packed
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1/4 cup pecans, diced
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1/4 cup rolled oats
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1/2 cup unbleached all-purpose flour
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3 tablespoons butter, softened
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1/2 cup cinnamon, filling see above
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3 -4 tablespoons water
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1/2 cup butter, melted
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3/4 cup milk
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2 large eggs
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1 3/4 cups unbleached all-purpose flour
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1/2 cup rolled oats
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2 tablespoons cornstarch
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3/4 cup granulated sugar
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1 tablespoon baking powder
Instructions
- Preheat oven to 400*.
- line a 12 cup muffin pan with cupcake paper liners, or grease it lightly.
- Prepare the TOPPING: by mixing the ingredients together until crumbly.set aside.
- prepare the FILLING:.
- by mixing Baker's cinnamon filling with just enough water to make filling a soft pudding like consistency -- set aside.
- to make the BATTER:.
- in a large bowl, whisk together the melted butter, milk and eggs.
- In a seperate bowl, whisk together the dry ingredients.
- add the dry mixture to the liquid, stirring just until combined.
- divide half the batter evenly among the muffin cups --
- dollop 2 tsps cinnamon filling onto each muffin -- then top with the remaining batter --
- sprinkle with topping, pressing it in lightly.
- bake the muffins for 20-25 minutes or until they're golden brown --
- remove them from the oven and wait 5 minutes before transferring them from the pan to a rack -- to cool.