Crazy Corn Muffins
- 1 c. flour
- 3/4 c. yellow cornmeal
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 3 Tbsp. butter, melted
- 3/4 c. milk
- 1/4 c. sour cream
- 1/4 c. maple syrup
- 2 eggs
- 3/4 c. pecan pieces
- Preheat oven to 350u0b0.
- Place liners in cups of muffin tins. Set aside.
- Combine flour, cornmeal, baking powder and salt in a mixing bowl.
- Toss together with a fork.
- Add butter, milk, sour cream and maple syrup to bowl; blend with a spoon.
- Even when this batter is blended, it will still have a few lumps.
- Crack eggs in a separate bowl and whisk to blend.
- Add eggs to batter with pecan pieces.
- Blend.
- Spoon batter into muffin cups to 3/4 full.
- Bake in oven for 25 minutes.
- Cool on cooling rack.
- Let cool completely, if you are going to freeze them.
- Wrap in plastic wrap; then freeze.
flour, yellow cornmeal, baking powder, salt, butter, milk, sour cream, maple syrup, eggs, pecan pieces
Taken from www.cookbooks.com/Recipe-Details.aspx?id=603446 (may not work)