Pecan Anadama Muffins

• 1 1/3 cups all-purpose flour
• 2/3 cup yellow corn meal
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup dried currants
• 1/2 cup chopped pecans, toasted lightly
• 1 cup sour cream
• 2 large eggs
• 1/2 stick (1/4 cup) unsalted butter, melted and cooled
• 1/4 cup unsulfured molasses

1. Preheat oven to 400F.
2. and butter twelve 1/3-cup muffin tins.
3. In a bowl whisk together flour, cornmeal, baking powder, baking soda, salt, currants, and pecans.
4. In a small bowl whisk together sour cream, eggs, butter and molasses.
5. Add sour cream mixture to flour mixture, stirring until just combined (do not overmix).
6. Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until a tester comes out clean.

flour, yellow corn meal, baking powder, baking soda, salt, currants, pecans, sour cream, eggs, unsalted butter, unsulfured molasses

Taken from www.epicurious.com/recipes/food/views/pecan-anadama-muffins-10890 (may not work)