*  Exported from  MasterCook II  *

                  CHERRY-PECAN MINIATURE CORN MUFFINS

Recipe By     :
Serving Size  : 48   Preparation Time :0:00
Categories    : Breads                           Breakfast
               Muffins                          Rcrockett

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      cups          all-purpose flour
  2      cups          cornmeal
    1/2  cup           sugar
  4      teaspoons     baking powder
    1/2  teaspoon      salt
    1/2  cup           chopped pecans -- toasted
    1/2  cup           chopped dried cherries
  2      cups          buttermilk
  2                    eggs -- lightly beaten
  4      ounces        (1 stick) butter -- melted/cooled


Preheat oven to 375 degrees. Spray miniature muffin pans
with nonstick cookware spray.

In a large bowl, whisk together the flour, cornmeal, sugar,
baking powder, salt, pecans and cherries. Set aside.

In a small bowl, thoroughly combine the buttermilk and the
eggs.

Pour the buttermilk mixture and the melted butter into the
flour mixture. Stir with a wooden spoon until thoroughly
combined.

Fill the muffin tins with batter to the rim of each cup.
Bake in the preheated oven for 20 to 22 minutes until the
tops are lightly brown.

Per miniature muffin: 90 calories, 2 gm protein, 13 gm
carbohydrates, 4 gm fat, 14 mg cholesterol, 1 gm saturated
fat, 38 mg sodium


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NOTES : (Makes about 48 miniature muffins)

      If you make these early in the day, keep them wrapped in a
      cloth napkin.

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