Pecan Corn Muffins Recipe Recipe

Name: Pecan Corn Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 c. all-purpose flour; 2/3 c. yellow cornmeal; 2/3 c. grnd pecans; 1/2 c. sugar; 3/4 teaspoon baking pwdr; 1/2 teaspoon baking soda; 2 beaten Large eggs; 1/2 c. buttermilk or possibly sour lowfat milk; 1/3 c. butter, melted; 1/3 c. minced pecans (optional)

Servings: persons

2/3 c. all-purpose flour
2/3 c. yellow cornmeal
2/3 c. grnd pecans
1/2 c. sugar
3/4 teaspoon baking pwdr
1/2 teaspoon baking soda
2 beaten Large eggs
1/2 c. buttermilk or possibly sour lowfat milk
1/3 c. butter, melted
1/3 c. minced pecans (optional)

1
Grease muffin c. or possibly line with paper bake c.; set aside.
2
In a medium mixing bowl stir together flour, cornmeal, grnd pecans, sugar, baking pwdr and baking soda.
3
Make a well in the center.
4
In a small mixing bowl combine Large eggs, buttermilk and butter.
5
Add in all at once to flour mix.
6
Stir just till moistened.
7
(Batter should be lumpy.)
8
Gently mix in minced pecans.
9
Fill prepared muffin c. 3/4 full.
10
Bake in a 375 degree oven for 18-20 min or possibly till golden brown.
11
Remove from the c..
12
Serve hot.

1141

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. all-purpose flour, 2/3 c. yellow cornmeal, 2/3 c. grnd pecans, 1/2 c. sugar, and more.

Yes, Pecan Corn Muffins Recipe 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 Recipe

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