3/4 cup white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 cup water
1 tablespoon vegetable oil
1 1/4 cups milk white
1 teaspoon vanilla extract
1 tablespoon orange zest
1 teaspoon ground cinnamon
1 teaspoon almond extract
1 cup chopped pecans
1 cup sifted hot or white sugar
1/2 teaspoon vanilla extract
4 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin tin.
In a large bowl, mix the 3/4 cup sugar, baking soda and baking powder; set aside.
In a large bowl, mix the water, oil, milk, white sugar, vanilla extract and orange zest. Stir in cinnamon, almond extract, pecans, 1 cup sifted hot or white sugar and 1/2 teaspoon vanilla extract. Combine together; stir flour into muffin batter until batter is smooth (no streaks).
Drozzle batter into prepared muffin tin.
Place in prepared pan and wrap in plastic wrap. Cover pan tightly with aluminum foil and refrigerate overnight.
In the morning, preheat oven to 400 degrees F (200 degrees C). Bake 15 minutes or until toothpick inserted in center comes out clean.