Source: 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.