Glazed Snickerdoodle Pecan Muffins

• FOR THE MUFFINS:
• 3 cups White Whole Wheat Flour
• 3/4 teaspoons Salt
• 4 teaspoons Baking Powder
• 1/8 teaspoons Ground Nutmeg
• 1 teaspoon Ground Cinnamon
• 2 Medium Eggs
• 1/2 cups Safflower Oil
• 1/2 cups Honey
• 1 cup Milk
• 1 teaspoon Vanilla Extract
• 1 cup Chopped Pecans
• FOR THE TOPPING:
• 3 Tablespoons Coconut Sugar
• 1 teaspoon Ground Cinnamon
• FOR THE ICING:
• 1 cup Icing Of Your Choice (store-bought Or Homemade), Or As Needed

1. For the muffins:
2. 1. In a large bowl, combine flour, salt, baking powder, nutmeg, and cinnamon. In a medium bowl, beat eggs, oil, honey, milk, and vanilla until smooth. Gently fold liquid mixture into dry mixture until combined. Fold in pecans.
3. 2. Fill prepared muffin tin to the brim with batter. Set aside.
4. For the topping:
5. In a small bowl, combine topping ingredients.
6. To assemble:
7. Sprinkle topping over muffin batter in muffin tin. Bake at 425u0b0F for 5 minutes then reduce heat to 375u0b0F and continue baking 15 more minutes or until lightly browned. Cool in pan 5 minutes before transferring to a wire cooling rack.
8. Drizzle with icing. Serve warm. Store in refrigerator up to 2 days.
9. Yields 1 dozen muffins.
10. Adapted from Sally's Baking Addiction.

muffins, flour, salt, baking powder, ground nutmeg, ground cinnamon, eggs, safflower oil, honey, milk, vanilla, pecans, coconut sugar, ground cinnamon, icing of

Taken from tastykitchen.com/recipes/breads/glazed-snickerdoodle-pecan-muffins/ (may not work)