Pecan Corn Muffins Recipe

Name: Pecan Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 c. flour; 2/3 c. yellow corn meal; 2/3 c. ground pecans; 1/2 c. sugar; 3/4 tsp. baking powder; 1/2 tsp. baking soda; 2 beaten eggs; 1/2 c. sour milk; 1/3 c. margarine, melted; 1/3 c. chopped pecans

Servings: persons

1
Line muffin tins with paper bake cup.
2
In bowl, stir together flour, corn meal, ground pecans, sugar, baking powder and baking soda.
3
Make a well in middle.
4
In smaller bowl, mix eggs, milk and melted oleo.
5
Add to flour mixture and stir just until moist. (Batter should be lumpy.) Gently fold in chopped pecans.
6
Fill cups 3/4 full.
7
Bake in 375u00b0 oven for 18 to 20 minutes.
8
Remove and serve warm.

801

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2/3 c. flour, 2/3 c. yellow corn meal, 2/3 c. ground pecans, 1/2 c. sugar, and more.

Yes, Pecan Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pecan Corn Muffins

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