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Cherry Pecan Corn Muffins

Bake these mini muffins for a party or game day gathering. They freeze well. Ingredients:

  • 2 cups all-purpose flour
  • 2 cups cornmeal
  • 1/2 cup sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup chopped dried cherries
  • 2 cups buttermilk
  • 2 eggs, lightly beaten
  • 4 ounces butter, melted and cooled

Instructions:



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 combined.

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



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