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Ingredients
| all-purpose flour (unsifted): 2 1/4 cups |
| cornmeal: 3/4 cup |
| baking powder: 1 Tbl |
| salt: 3/4 tsp |
| ground cinnamon: 1/2 tsp |
| baking soda: 1/2 tsp |
| dark brown sugar (packed): 3/4 cup |
| eggs: 2 |
| unsalted butter: 1/2 cup (melted) |
| vegetable oil: 1/4 cup |
| vanilla extract: 1 tsp |
| buttermilk: 1 1/2 cups |
| pecans (chopped): 1 cup (toasted) |
Pecan Cornmeal Muffins
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
18 min -
Servings
16 serving(s)
Tags
- You will need two 12-cup muffin pans; line 16 cups with paper liners.
- Preheat oven to 400°.
- In a bowl, whisk the flour, cornmeal, baking powder, salt, cinnamon, and baking soda together.
- In another bowl, whisk the brown sugar and eggs together until blended.
- Whisk in the butter, oil, and vanilla until blended; whisk in the buttermilk.
- Add the egg mixture to the flour mixture and stir until just blended.
- Gently fold in the pecans.
- Divide batter among prepared muffin cups.
- Bake for 15-18 minutes or until tops are golden and a pick comes out clean.
- Let cool in pans on a wire rack for 5 minutes; then transfer to the rack to cool.