Cherry-Pecan Miniature Corn Muffins

* Exported from MasterCook II *

CHERRY-PECAN MINIATURE CORN MUFFINS

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Breads Breakfast
Muffins Rcrockett

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 (1 stick) butter -- melted/cooled


Preheat oven to 375 degrees. Spray miniature muffin pans
with nonstick cookware spray.

In a large bowl, whisk together the flour, cornmeal, sugar,
baking powder, salt, pecans and cherries. Set aside.

In a small bowl, thoroughly combine the buttermilk and the
eggs.

Pour the buttermilk mixture and the melted butter into the
flour mixture. Stir with a wooden spoon until thoroughly
combined.

Fill the muffin tins with batter to the rim of each cup.
Bake in the preheated oven for 20 to 22 minutes until the
tops are lightly brown.

Per miniature muffin: 90 calories, 2 gm protein, 13 gm
carbohydrates, 4 gm fat, 14 mg cholesterol, 1 gm saturated
fat, 38 mg sodium


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NOTES : (Makes about 48 miniature muffins)

If you make these early in the day, keep them wrapped in a
cloth napkin.