Pecans and brown sugar add a Southern touch of sweetness to these muffins.

Martha Stewart Living, June July 1992, Martha Stewart Living Television, Martha Stewart Living, June July 1992

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Recipe Summary

Yield:
Makes 12
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Ingredients

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Directions

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  • Heat oven to 425 degrees. Coat a muffin tin with oil or shortening, and put in oven to heat for 10 minutes. In a medium bowl, sift together flour, brown sugar, baking powder, and salt. Stir in cornmeal and chopped pecans.

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  • In another bowl, combine egg, milk, yogurt, and butter.

  • Pour egg mixture on top of flour mixture and, using a wooden spoon, combine until flour is moistened, using as few strokes as possible.

  • Spoon batter into muffin tins, filling all the way to the top. Garnish each muffin with a pecan half. Sprinkle with a little brown sugar, and drizzle with a little melted butter.

  • Bake for about 15 to 20 minutes, until tops are golden brown.

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