Pecan anadama muffins
1 servings
Ingredients
| Quantity | 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 | Stick unsalted butter; melted and cooled | |
| ; (1/4 cup) | ||
| ¼ | cup | Unsulfured molasses |
Directions
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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.