Blueberry Pecan Corn Muffins |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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I found this in the magazine First for women and it sounded easy and good! Ingredients:
1 (6 1/2 ounce) box jiffy corn muffin mix |
1/3 cup buttermilk |
1 egg |
3 tablespoons butter, melted, divided |
1 cup blueberries |
1/2 cup pecans, chopped |
1/2 teaspoon salt |
Directions:
1. Heat oven to 400 degrees. Lightly coat 12 well muffin pan with nonstick cooking spray. In bowl, combine muffin mix, buttermilk, egg and 2 tbsp butter until blended. Gently fold in the blueberries and pecans.
2. Spoon batter into prepared pan. Brush tops with 1 tbsp butter. Bake 12 minutes or till golden brown. Let cool 5 minutes, remove from pan.
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