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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.