Title: Marshall field's cinnamon crunch muffins
 Categories: Muffins, Desserts, Breakfast
      Yield: 12 Servings
 
MMMMM--------------------------MUFFINS-------------------------------
  2 1/3 tb BUTTER
  2 1/3 tb MARGARINE
      1 c  SUGAR
      1 ea LARGE EGGS
    1/2 c  SOUR CREAM
      2 c  SIFTED CAKE FLOUR
    1/2 ts SALT
    1/2 ts BAKING POWDER
    1/4 ts NUTMEG

MMMMM----------------------CINNAMON CRUNCH---------------------------
  4 1/3 tb BUTTER
    2/3 c  BROWN SUGAR
      1 c  CHOPPED PECANS
    1/2 c  FLOUR
      1 tb CINNAMON
 
  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.