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.
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Dj Shihab
[email protected]These muffins are the perfect size for a quick snack. They're also great for packing in my lunch.
Ravuil Lopez
[email protected]I love the way these muffins look. They're so golden brown and inviting.
Urvano garcia Garcia
[email protected]These muffins are the perfect way to start my day. They're filling and satisfying, and they give me a boost of energy.
Phinehas Bitrus
[email protected]I made these muffins for my Thanksgiving dinner, and they were a huge hit. Everyone loved them!
Genet Tesfu
[email protected]These muffins are the perfect fall treat. They're warm and comforting, and they smell amazing.
Faisal King
[email protected]I've never been a big fan of cornbread, but these muffins have changed my mind. They're so delicious!
Arianna Smith
[email protected]These muffins are so moist and fluffy. I love the way they melt in my mouth.
Jacinta Nguyai
[email protected]I love the flavor of these muffins. The cornmeal gives them a nice texture, and the pecans add a touch of sweetness.
imran mithun
[email protected]I've made these muffins several times now, and they're always a hit. They're the perfect muffin to serve for breakfast, lunch, or a snack.
somnath kattel
[email protected]These muffins are a great way to use up leftover corn. I always have a few ears of corn left over after dinner, and these muffins are the perfect way to use them up.
Jahangir salingi
[email protected]These muffins are so easy to make. I love that I can just mix everything together and pop them in the oven.
Aashish Khatri
[email protected]These muffins are the perfect combination of sweet and savory. I love the crunch of the pecans.
Mohammed Bayouq
[email protected]These muffins are so moist and flavorful. I love the nutty flavor of the pecans.
Mikkielynn Scofield
[email protected]I made these muffins for a potluck, and they were a huge hit. Everyone loved them!
Shyam thapa
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're filling and satisfying, and they taste great.
Neher Biswas
[email protected]I was looking for a healthy muffin recipe, and these fit the bill. They're made with whole wheat flour and cornmeal, and they're not too sweet.
FELICIA ONYENWE
[email protected]These muffins are so easy to make, and they always turn out perfectly. I love that I can use fresh or frozen corn.
Gita Pun
[email protected]I've tried many cornmeal muffin recipes, but this one is by far the best. The pecans add a nice touch of flavor and texture.
Mangala Swamy
[email protected]These muffins were a hit with my family! They're moist and flavorful, with a perfect balance of sweetness and crunch. I'll definitely be making them again.