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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 16 |
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These dressed-up cornmeal muffins are chock-full of chopped pecans. Served warm with jalapeno pepper jelly, they make a zippy accompaniment to a bowl of chili or a brunch buffet. âShirley Glaab, Hattiesburg, Mississippi Ingredients:
1-1/4 cups yellow cornmeal |
1 cup sugar |
3/4 cup king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
2 eggs, lightly beaten |
1 cup 2% milk |
1/2 cup butter, melted |
1 cup chopped pecans |
jalapeno pepper jelly |
Directions:
1. In a large bowl, combine the cornmeal, sugar, flour, baking powder and salt. In a small bowl, whisk the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in pecans.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with pepper jelly. Yield: 16 muffins.
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