Pecan Cornmeal Muffins Recipes

Steps:

• In a small bowl, combine the dry ingredients. Make a well in the center. Add the remaining ingredients; stir just until blended. Spoon into greased muffin cups. , Bake at 400° for 20 minutes or until a toothpick comes out clean. Remove to a wire rack; serve warm.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray or lightly grease a 12-cup muffin pan.
• Mix milk and cornmeal in a bowl and let sit for 10 minutes, stirring halfway through. Mix in flour, oil, white sugar, brown sugar, honey, egg, baking powder, and salt until well combined. Pour batter into the prepared muffin cups, filling each cup 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
• Mix butter, cinnamon, and honey together in a bowl. Serve honey butter with muffins.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Steps:

• In a large bowl, combine the cornmeal, flour, baking soda and salt. In another bowl, combine the yogurt, egg, oil and honey. Stir into dry ingredients just until moistened. Fold in cranberries and pecans., Coat muffin cups with cooking spray; fill three-fourths full with batter., Bake at 375° for 18-20 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.

Steps:

• Heat oven to 425 degrees. Coat a muffin tin with oil or shortening, and put in oven to heat for 10 minutes. In a medium bowl, sift together flour, brown sugar, baking powder, and salt. Stir in cornmeal and chopped pecans.
• In another bowl, combine egg, milk, yogurt, and butter.
• Pour egg mixture on top of flour mixture and, using a wooden spoon, combine until flour is moistened, using as few strokes as possible.
• Spoon batter into muffin tins, filling all the way to the top. Garnish each muffin with a pecan half. Sprinkle with a little brown sugar, and drizzle with a little melted butter.
• Bake for about 15 to 20 minutes, until tops are golden brown.

Steps:

• 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.