----------------------------------MUFFINS----------------------------------
2 1/3 tb BUTTER 2 c SIFTED CAKE FLOUR
2 1/3 tb MARGARINE 1/2 ts SALT
1 c SUGAR 1/2 ts BAKING POWDER
1 ea LARGE EGGS 1/4 ts NUTMEG
1/2 c SOUR CREAM
12 servings
------------------------------CINNAMON CRUNCH------------------------------
4 1/3 tb BUTTER 1/2 c FLOUR
2/3 c BROWN SUGAR 1 tb CINNAMON
1 c CHOPPED PECANS

PREHEAT OVEN TO 350 DEG F. IN A LARGE BOWL, CREAM THE BUTTER, MARGARINE,
SUGAR. CREAM UNTIL LIGHT AND FLUFFY. BLEND IN THE EGGS. IN A BOWL, COMBINE
SOUR CREAM AND BAKING SODA. SET ASIDE. SIFT CAKE FLOUR, SALT, BAKING
POWDER AND NUTMEG TOGETHER. ADD FLOUR MIXTURE AND SOUR CREAM TO BUTTER
MIXTURE. DO NOT OVER MIX. IN A LARGE BOWL, COMBINE CRUNCH MIX INGREDIENTS
WITH A PASTRY BLENDER. MIX WELL. FOLD IN 1/2 CUP CRUNCH MIX WITH MUFFIN
MIX. SPOON INTO PAPER CUP LINED MUFFIN TINS. FILL A LITTLE OVER HALF FULL.
SPRINKLE REMAINING CRUNCH MIX OVER THE TOP. BAKE FOR 25 MINUTES OR UNTIL
GOLDEN BROWN. MAKES 12 MUFFINS.