Preheat oven to 375°. Spray mini muffin tins with nonstick baking spray.
In a large bowl, whisk together the flour, cornmeal, sugar,
baking powder, and salt. Stir pecans and chopped dried cherries into the dry mixture; set aside.
In a small bowl, whisk the eggs and buttermilk until well blended.
Pour the buttermilk mixture and the melted butter into the
flour mixture. Stir until thoroughly
Fill the muffin tins with batter to the rim of each cup.
Bake in the preheated oven for 16 to 20 minutes until the
tops are lightly brown.
About 7 dozen
Calories per mini muffin: 46
Fat per mini muffin: 1.8g