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Cherry-Pecan Miniature Corn Muffins Recipe

Makes 48 mini-muffins

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

Ingredients:

  • 2 cups all-purpose flour
  • 2 cups cornmeal
  • 1/2 cup sugar
  • 4 tsp baking powder
  • 1/2 tsp 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


Instructions:

1. Preheat oven to 375 degrees.
2. Spray miniature muffin pans with nonstick cookware spray.
3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, pecans and cherries.
4. Set aside.
5. In a small bowl, thoroughly combine the buttermilk and the eggs.
6. Pour the buttermilk mixture and the melted butter into the flour mixture.
7. Stir with a wooden spoon until thoroughly combined.
8. Fill the muffin tins with batter to the rim of each cup.
9. Bake in the preheated oven for 20 to 22 minutes until the tops are lightly brown.
10. If you make these early in the day, keep them wrapped in a cloth napkin.


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Main Ingredient:Fruit / Cherry
Nut / Pecan
Vegetable / Corn
Course:Dessert
Snacks
Breakfast
Cuisine:American
Preparation Method:Baking
Dish:Muffins
Bread
Special Diet:Low Fat
Difficulty:Easy

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