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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Odalis Pano
[email protected]These muffins are a great addition to any brunch.
SnappyS
[email protected]I love the nutty flavor of the pecans in these muffins.
Je Nifa
[email protected]These muffins are a great way to get your daily dose of fiber.
Zohaib Ahmadani
[email protected]I made these muffins for my kids, and they loved them!
Mayra Sorto
[email protected]These muffins are a perfect snack for on the go.
Tony Ayomon
[email protected]I'm not a big fan of cornmeal, but these muffins were surprisingly good!
Wimala Gunarathna
[email protected]These muffins are a great way to start the day.
Sadiq Afghan
[email protected]These muffins are so moist and fluffy! I can't believe they're gluten-free.
leo Martin
[email protected]I love the crispy edges on these muffins.
Gentle Prince
[email protected]These muffins are a great way to use up leftover cornmeal.
zeynepzuhal karaogul
[email protected]I made these muffins with almond flour instead of cornmeal, and they were still delicious!
Jayden Allen
[email protected]I added some blueberries to the batter, and they turned out great! I love how versatile this recipe is.
Keith Succan
[email protected]These muffins are easy to make and perfect for a quick breakfast or snack.
Weldegabr Kahsay
[email protected]I made these muffins for a potluck, and they were a huge success! Everyone loved them.
Ghost Killer.
[email protected]These muffins are so moist and flavorful! I love the combination of cornmeal and pecans.
Carl Anthony Yadao Martin
[email protected]I've made these muffins several times now, and they're always a hit. My family loves them!
Frankie DeRousse
[email protected]Easy to make and delicious! I used fresh cornmeal from my local farmer's market, and it really made a difference in the flavor.
Aryan Shah
[email protected]These muffins are incredibly moist and flavorful! The cornmeal gives them a lovely texture, and the pecans add a nice crunch. I'll definitely be making these again!