PECAN ANADAMA MUFFINS

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Pecan Anadama Muffins image

Categories     Bread     Dairy     Breakfast     Brunch     Bake     Quick & Easy     Currant     Pecan     Cornmeal     Fall     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 11

1 1/3 cups all-purpose flour
2/3 cup yellow corn meal
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1/4 cup dried currants
1/2 cup chopped pecans, toasted lightly
1 cup sour cream
2 large eggs
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/4 cup unsulfured molasses

Steps:

  • Preheat oven to 400°F. and butter twelve 1/3-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.

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