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• 1-1/2 cups all-purpose flour, sifted
• 1/4 cup sugar
• 1/4 cup brown sugar, packed
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 large egg, slightly beaten
• 1/2 cup vegetable oil
• 1/2 cup milk
• 1/2 cup chopped pecans (see Note, below)

Preheat oven to 400°F.

Sift the flour, sugar, brown sugar, baking powder, salt and cinnamon into a mixing bowl.

Combine the beaten egg, oil and milk in a separate bowl. Blend well. Add all at once to flour mixture, stirring just enough to moisten. Stir in pecans.

Spoon batter into greased muffin-pan cups, filling each two-thirds full. Bake for 20 minutes or until golden brown. Serve hot with butter and homemade jelly or jam.

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Note: Lightly toasting the chopped pecans will make a big flavor difference in this or most any other dish. Spread them out on a baking sheet and toast at 350°F for 4 or 5 minutes, or until you begin to smell them.

More Quick Bread and Muffin Recipes:

• Fresh Blueberry Muffins
• Blueberry Tea Bread
• Cornmeal Muffins
• Fresh Cranberry Nut Bread
• Peach Bread
• Pecan Banana Bread
• Pumpkin Bread or Muffins
• Zucchini or Carrot Nut Bread