Recipe for South Carolina's Colonial Muffins

South carolina's contribution to the state muffins series is this delicious cinnamony muffin which is topped with a delicious glaze. It starts with the Rich 'n' Sweet muffin recipe which can be found at:

http://www.associatedcontent.com/article/1100306/basic_recipes_for_state_muffins.html?cat=2

SOUTH CAROLINA'S
COLONIAL MUFFINS

1 recipe Rich 'n' Sweet Muffins

1/2 teaspoon cinnamon

1/2 teaspoon vanilla extract

12 pecan halves

Glaze

3 tablespoons butter or margarine

1 1/2 teaspoons dark corn syrup

1/3 cup firmly packed brown sugar

1/8 teaspoon cinnamon

Pinch of salt

3 tablespoons hot water

Prepare muffin recipe as directed except increase salt to 3/4 teaspoon and add cinnamon to dry ingredients. Add vanilla to liquid ingredients. Press a pecan half into the top of batter in each muffin cup before baking.

Glaze: In small heavy skillet melt butter or margarine. When bubbly, stir in corn syrup, then brown sugar, whisking to dissolve. Add cinnamon and salt. Stir over medium-low heat 2 to 3 minutes. Whisk in hot water and cook 3 minutes more.

Five minutes before muffins are done, remove from oven and brush each muffin liberally with some syrup. Bake 5 minutes more. Brush hot muffins with remaining syrup. Makes 1 dozen about 255 calories each.