1 1/2 cups white sugar
2 tablespoons vegetable oil
1 cup chopped onion
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon dried marjoram
1 cup chopped pecans
3 1/2 cups milk
5 tablespoons butter
In a large bowl, mix sugar, oil, onion, baking powder, salt, cinnamon, marjoram, pecans, milk and butter. Mix well and refrigerate overnight.
The next morning, preheat oven to 400 degrees F (200 degrees C). Grease 5 or 6 muffin cups or line with paper muffin liners.
Arrange the pecans on the bottom of the prepared muffin cups. Roll each muffin into a 1/2 inch square. Place some of the pecans on the top half or top quarter of each square. Fold strips of paper over pecans to seal.
Bake in preheated oven for 25 minutes. Remove pan from oven and place on a wire rack. Cool before removing from pan. Refrigerate leftover muffins and frost with whipped cream. Serve warm or cold.