PECAN ANADAMA MUFFINS
Categories Bread Dairy Breakfast Brunch Bake Quick & Easy Currant Pecan Cornmeal Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. and butter twelve 1/3-cup muffin tins.
- In a bowl whisk together flour, cornmeal, baking powder, baking soda, salt, currants, and pecans. In a small bowl whisk together sour cream, eggs, butter and molasses. Add sour cream mixture to flour mixture, stirring until just combined (do not overmix).
- Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until a tester comes out clean.
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qadeer ali
[email protected]I love the flavor of these muffins. The molasses and pecans give them a really unique flavor that I can't get enough of.
ABDULLAH Naseer
[email protected]These muffins are a great way to use up leftover cornbread mix. They're also a delicious and easy breakfast option.
Thapelo Phadishi
[email protected]I followed the recipe exactly and the muffins turned out perfectly. They're light and fluffy, and the cornmeal gives them a nice nutty flavor.
Bilal Alam
[email protected]These muffins are a little too sweet for my taste, but they're still good. I think I'll try reducing the amount of sugar next time.
Mr.Mahendra Kumar
[email protected]I love the texture of these muffins. They're so moist and tender, and the pecans add a nice crunch.
hamza Elrefaai
[email protected]These muffins are a great way to start the day. They're filling and flavorful, and they give me a boost of energy.
mulondo junior
[email protected]These muffins are so easy to make and they're always a hit with my family. I love that they're made with wholesome ingredients.
khan mamun
[email protected]These muffins are the perfect fall treat. They're warm and comforting, with just the right amount of sweetness.
Imrul Jabul
[email protected]I'm not a fan of pecans, but I still enjoyed these muffins. The cornmeal and molasses give them a really unique flavor.
Chitra Bahadur
[email protected]These muffins were a little bland for my taste. I think I'll add some spices next time.
Abrarshair Jhurarr
[email protected]These muffins are a great way to use up leftover cornmeal. They're also a delicious and healthy breakfast option.
Nowfith Nowfith
[email protected]I love the nutty flavor of these muffins. They're the perfect snack to have on hand.
Gary Clement
[email protected]These muffins are so moist and flavorful. I can't believe they're made with whole wheat flour.
Emperor Vincent
[email protected]These muffins are the perfect combination of sweet and savory. I love the crunchy pecans and the hint of cornmeal.
William Rota
[email protected]I followed the recipe exactly and the muffins turned out dry and crumbly. I'm not sure what went wrong.
MD emno Mia
[email protected]These muffins were a little too sweet for my taste, but they were still good.
juan longoria
[email protected]I've made these muffins several times now and they're always a favorite. They're the perfect grab-and-go breakfast or snack.
Michael Nunley
[email protected]These muffins are so easy to make and they always turn out perfectly.
Obaapaadepa Papabiellen
[email protected]I'm not usually a fan of muffins, but these were delicious! The combination of flavors was perfect.
Jobaer Kan
[email protected]These muffins were a hit at my brunch party! Everyone loved the nutty flavor of the pecans and the moist, tender crumb.