PECAN STICKY MUFFINS

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
1 cup milk
1/4 cup vegetable oil
3/4 cup packed brown sugar, divided use
1 teaspoon vanilla extract
FOR THE TOPPING:
1/4 cup butter or margarine, melted
1 cup chopped pecans

In a large bowl, combine flour, baking powder, cinnamon and salt.

In another bowl, beat the eggs, milk, oil, 1/2 cup of the brown sugar and vanilla until smooth. Stir into dry ingredients just until moistened.

Into each greased muffin cup, spoon 1 teaspoon butter, 1 teaspoon of the remaining brown sugar and 1 heaping tablespoon of pecans. Top each with 1/4 cup of batter.

Bake at 350 degrees F for 25-30 minutes or until muffins test done. Invert pan onto a piece of foil. Let stand for 2 minutes; remove pan. Serve warm.

Makes 1 dozen
Source: St. Petersburg Times