Corn: Pecan Corn Muffins
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
3-1/2 cups whole wheat flour
1 cup yellow cornmeal
1 envelope active dry yeast
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1/2 cup butter or margarine
1/2 cup water
1/3 cup honey
2 eggs
1 cup chopped pecans
Recipe
Spray 18 muffin cups with non-stick vegetable spray; sprinkle with cornmeal. In a large mixing bowl, combine 1 cup flour, cornmeal, yeast, baking powder, and salt. In a small saucepan, combine milk, butter, water, and honey; heat until butter melts.� Cool to lukewarm (105�F).� Pour into flour mixture; beat until smooth.� Add eggs, beat until blended.� Stir in remaining flour and pecans.� Divide dough into 18 equal pieces; shape into smooth balls.� Place in prepared muffin cups.� Cover; let rise in a warm, draft-free place until doubled, about 45 minutes. Preheat oven to 350�F. Bake� for 20 minutes or until golden brown.�� Serve warm.
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