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Pecan Corn Muffins Recipe

Photo by: Taste of Home

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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. —Shirley Glaab, Hattiesburg, Mississippi

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16 Servings
Prep: 20 min. Bake: 15 min.

Ingredients

1-1/4 cups yellow cornmeal
1 cup sugar
3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs, lightly beaten
1 cup milk
1/2 cup butter, melted
1 cup chopped pecans
Jalapeno pepper jelly

Directions

In a large bowl, combine the cornmeal, sugar, flour, baking powder and salt. Combine the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in pecans.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with pepper jelly. Yield: 16 muffins.

Nutrition Facts: 1 serving (1 each) equals 229 calories, 12 g fat (5 g saturated fat), 44 mg cholesterol, 161 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein.

Pecan Corn Muffins published in Taste of Home October/November 2005, p37

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