>From the Kraft Foods website...



Ginger-Pecan Muffins

Prep Time: 20 min
Total Time:  45 min
Makes:  1 doz. or 12 servings, one muffin each

2 cups flour
2 tsp. CALUMET Baking Powder
1 tsp. salt
1/2 cup (1 stick) butter, softened
3/4 cup sugar
2 eggs
3/4 cup buttermilk
1 tsp. vanilla
1-1/4 cups PLANTERS Pecan Pieces, toasted, divided
1/2 cup finely chopped crystallized ginger
1 tsp. sugar

PREHEAT oven to 350°F. Spray 12 medium muffin cups with cooking spray. Mix 
flour, baking powder and salt; set aside. Beat butter and 3/4 cup sugar in 
large bowl with electric mixer on medium speed until light and fluffy. Add 
eggs, one at a time, beating well after each addition. Blend in buttermilk and 
vanilla. Stir in 1 cup of the pecans and the ginger. Add flour mixture; stir 
just until moistened.

SPOON evenly into prepared muffin cups, filling each cup two-thirds full. 
Sprinkle with remaining 1/4 cup pecans and the 1 tsp. sugar.

BAKE 20 to 25 min. or until wooden toothpick inserted in centers comes out 
clean. Cool in pan 5 min.; remove to wire rack. Cool..


Rhonda G in Missouri

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