Biga on the Banks Pecan Sour Cream Muffins

[tubeN2]

[font "Arial"][size 4][/size][/font]
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.