Recipe - Pecan-Corn Muffins

1 One fourth cup Yellow cornmeal
Three fourths cup Sugar
Three fourths cup Flour
2 teaspoon Baking powder
Three fourths teaspoon Baking soda
One fourth teaspoon Salt
1 cup Broken pecans lightly
Toasted
1 cup Buttermilk
1/3 cup Butter melted
2 Eggs

1. Preheat oven to 400 degrees F. In a medium bowl combine cornmeal, sugar,
flour, baking powder, baking soda, and salt. Stir in pecans.

2. In another medium bowl mix buttermilk, melted butter, and eggs.

3. By hand, gently stir in dry ingredients just until batter is evenly
moistened; do not overmix.

4. Line muffin pans with cupcake liners. Spoon in batter until liners are
threefourths full.

5. Bake until a toothpick inserted in center comes out clean (12 to 15
minutes). Cool muffins on wire racks.

* Timesaver Tip: Muffin batter may be made ahead and frozen before baking.
Freeze batter, uncovered, in lined muffin pans until frozen solid. Remove
muffins from pan and package in heavyduty aluminum foil or plastic bags.
Label and date, and freeze at 0 degrees F up to 4 weeks. To bake, do not
thaw. Return muffins to pans and bake at 375 degrees F until muffins test
done, 30 to 35 minutes.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip