Pecan Cornmeal Muffins

Total Time: 1 hr 3 mins Preparation Time: 45 mins Cook Time: 18 mins

Ingredients

• 2 1/4 cups all-purpose flour
• 3/4 cup yellow cornmeal
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 3/4 cup packed dark brown sugar
• 2 eggs
• 1/2 cup unsalted butter, melted
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups buttermilk
• 1 cup chopped pecans, toasted

Recipe

• 1 you will need two 12-cup muffin pans; line 16 cups with paper liners.
• 2 preheat oven to 400°.
• 3 in a bowl, whisk the flour, cornmeal, baking powder, salt, cinnamon, and baking soda together.
• 4 in another bowl, whisk the brown sugar and eggs together until blended.
• 5 whisk in the butter, oil, and vanilla until blended; whisk in the buttermilk.
• 6 add the egg mixture to the flour mixture and stir until just blended.
• 7 gently fold in the pecans.
• 8 divide batter among prepared muffin cups.
• 9 bake for 15-18 minutes or until tops are golden and a pick comes out clean.
• 10 let cool in pans on a wire rack for 5 minutes; then transfer to the rack to cool.