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1
Lightly spray the bottom of 18 muffin cups with Pam.
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2
Place several drops on butter also in each muffin cup.
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3
Place a pecan half in each muffin cup.
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4
Sprinkle 1/2 teaspoon brown sugar in each muffin cup.
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5
In a large bowl, sift flour, measure and sift with baking powder, salt, and sugar.
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6
Add milk, popped corn, eggs and melted butter.
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7
Stir and then divide the batter among the 18 cups for the second layer.
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8
In a smaller bowl, stir together granulated sugar, cinnamon, butter, brown sugar and chopped pecans.
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9
Divide 1/2 the batter among the 18 muffin cups for the third layer.
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10
With the remaning batter, fill muffin cups equally for the fourth layer.
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11
Use the remaining filling as a topping (the final layer) Bake in pre-heated oven (435 F) for 20 minutes.
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12
Makes 18 regular sized muffins.
