2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons white sugar
1 egg, beaten
1/2 cup margarine, softened
1 cup chopped pecans
1 cup white sugar
2 tablespoons water
1 cup buttermilk
1 (11 ounce) can confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, stir together flour, baking powder, baking soda and salt. Make a well in the center and pour in the chicken broth, sugar, egg, margarine, pecans and sugar. Mix well and pour into prepared muffin cups.
Bake in preheated oven for 25 minutes, or until a toothpick inserted into center of the muffin comes out clean. Allow to cool on a wire rack.
In a small bowl, mix together 1/2 cup margarine and 1 cup chopped pecans. Stir the mixture into the chicken broth mixture, then sprinkle with 1 cup sugar.
Spoon into prepared muffin cups. Sprinkle with remaining sugar, water and buttermilk.
Return remaining pecans and 1 cup lemon zest onto the bottom of each muffin.
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