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Apple Sour Cream Muffins

Topping:
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/4 cup butter
1/3 cup chopped pecans
Muffins:
2 cups all-purpose flour
2/3 cup sugar
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
2 eggs
1/4 cup milk
1/4 cup vegetable oil
1 apple, cored and chopped
2/3 cup chopped pecans

Topping: In small mixing bowl, stir together brown sugar and flour. Cut butter into chunks into flour/sugar mixture, then work it in with your fingers until crumbly. Mix in pecans. Set aside. Muffins: In large mixing bowl, stir together flour, sugar, baking powder, cinnamon, baking soda, and salt. In medium mixing bowl, beat sour cream, eggs, milk, and oil until blended. Make a well in the center of the dry ingredients. Pour egg/sour cream mixture into the well and stir just until moistened. Do not overmix. Stir in chopped apple and pecans. Spoon into greased muffin cups. Using a spoon or your fingers, pile topping on tops of batter. Bake in preheated 375ºF oven until tops are browned and spring back when lightly touched, about 20 to 25 minutes. Turn out of pan onto wire rack and cool briefly. Makes 1 dozen.

 

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