Pecan Corn Muffins Recipe

4.5 1 2
Pecan Corn Muffins Recipe
Pecan Corn Muffins Recipe photo by Taste of Home
Publisher Photo

Pecan Corn Muffins Recipe

Read Reviews
4.5 1 2
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
16 servings
TOTAL TIME:
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 large eggs, lightly beaten
  • 1 cup 2% 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. In a small bowl, whisk 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 inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with pepper jelly. Yield: 16 muffins.
Originally published as Pecan Corn Muffins in Taste of Home October/November 2005, p37

Nutritional Facts

1 each: 229 calories, 12g fat (5g saturated fat), 44mg cholesterol, 161mg sodium, 27g carbohydrate (13g sugars, 2g fiber), 4g protein.

  • 1-1/4 cups yellow cornmeal
  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup 2% milk
  • 1/2 cup butter, melted
  • 1 cup chopped pecans
  • Jalapeno pepper jelly
  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 in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with pepper jelly. Yield: 16 muffins.
Originally published as Pecan Corn Muffins in Taste of Home October/November 2005, p37

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katlaydee3 User ID: 3741999 63788
Reviewed Nov. 30, 2013

"These were very good and an easy side for the Spicy pork chili on the same page."

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