PECAN CORN MUFFINS

Pecan Corn Muffins image

These dressed-up cornmeal muffins are chock-full of chopped pecans. Served warm with jalapeno pepper jelly, they make a zippy accompaniment to a bowl of chili or a brunch buffet. -Shirley Glaab, Hattiesburg, Mississippi

Provided by Taste of Home

Time 35m

Yield 16 muffins.

Number Of Ingredients 10

Ingredients

1-1/4 cups yellow cornmeal
1 cup sugar
3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1 cup 2% milk
1/2 cup butter, melted
1 cup chopped pecans
Jalapeno pepper jelly

Steps:

In a large bowl, combine the cornmeal, sugar, flour, baking powder and salt. In a small bowl, whisk the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in pecans., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with pepper jelly.

Nutrition Facts : Calories 229 calories, Fat 12g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 161mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 2g fiber), Protein 4g protein.