PECAN CORNMEAL MUFFINS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 10
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Spread 1/2 cup pecans evenly on a baking sheet. Bake until golden brown and fragrant, 5 to 10 minutes. Cool briefly, then coarsely chop and set aside. Place muffin tins in oven to heat for 10 minutes.
- In a medium bowl, sift together flour, brown sugar, baking powder, and salt. Stir in cornmeal and reserved chopped pecans. In a second bowl, combine egg, milk, yogurt, and butter. Pour egg mixture over flour mixture, and stir until flour is moistened, using a wooden spoon and as few strokes as possible.
- Remove tins from oven, and spray with vegetable cooking spray. Spoon batter into muffin tins, filling all the way to the top. Top each muffin with a pecan half. Sprinkle with a little brown sugar, and drizzle with melted butter. Bake until tops are golden brown and a cake tester inserted in center comes out clean, about 15 minutes.
CHERRY PECAN SPREAD ON CORN MUFFINS
Steps:
- Preheat oven to 400 degrees F. Spray a 6-cup muffin pan with butter-flavored cooking spray; set aside.
- In a medium bowl, combine corn muffin mix, egg, milk, butter, and corn kernels. Stir until just combined.
- Pour equal amounts of mixture into each muffin cup.
- Bake in preheated oven for 16 to 18 minutes.
- In a medium bowl, combine all spread ingredients. Mix thoroughly. Refrigerate until ready to use.
- To serve, spread warm muffin with Cherry Pecan Spread.
PECAN PIE MUFFINS
If you love Pecan Pie you will love these muffins! I make these muffins at least once every two weeks! I take them to work and to Church. Everyone loves them...you will too!
Provided by sewcraftymom
Categories Quick Breads
Time 35m
Yield 9 muffins, 9 serving(s)
Number Of Ingredients 5
Steps:
- Combine first 3 ingredients in a large bowl, make a well in center of mixture.
- Beat eggs until foamy.
- Stir together eggs and butter; add to dry ingredients stirring until moistened.
- Place foil-baking cups in muffin pans.
- Spoon batter into cups to 2/3 full.
- Bake at 350 degrees for 20-25 minutes or until done.
- Remove from pans immediately, cool on wire racks.
- Best served warm.
Nutrition Facts : Calories 308.2, Fat 20.1, SaturatedFat 7.6, Cholesterol 68.5, Sodium 112.8, Carbohydrate 31, Fiber 1.4, Sugar 24.3, Protein 3.4
BLUEBERRY PECAN CORN MUFFINS
Make and share this Blueberry Pecan Corn Muffins recipe from Food.com.
Provided by nemokitty
Categories Dessert
Time 22m
Yield 9 muffins, 9 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. Lightly coat 12 well muffin pan with nonstick cooking spray. In bowl, combine muffin mix, buttermilk, egg and 2 tbsp butter until blended. Gently fold in the blueberries and pecans.
- Spoon batter into prepared pan. Brush tops with 1 tbsp butter. Bake 12 minutes or till golden brown. Let cool 5 minutes, remove from pan.
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