Pecan anadama muffins

Yield: 1 servings

Measure Ingredient
1⅓ cup All-purpose flour
⅔ cup Yellow corn meal
1½ teaspoon Baking powder
¾ teaspoon Baking soda
1 teaspoon Salt
¼ cup Dried currants
½ cup Chopped pecans; toasted lightly
1 cup Sour cream
2 larges Eggs
½ \N Stick unsalted butter; melted and cooled
\N \N ; (1/4 cup)
¼ cup Unsulfured molasses

Preheat oven to 400F. and butter twelve ⅓-cup muffin tins.

In a bowl whisk together flour, cornmeal, baking powder, baking soda, salt, currants, and pecans. In a small bowl whisk together sour cream, eggs, butter and molasses. Add sour cream mixture to flour mixture, stirring until just combined (do not overmix).

Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until a tester comes out clean.

Makes 12 muffins.

Gourmet November 1994

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Converted by MM_Buster v2.0l.

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