My mother-in-law passes along her King Arthur Flour catalogs because they have recipes and are just interesting to go through (if you’re into baking, anyway). I have never ordered anything out of them because it’s just too expensive, especially when you add shipping.
They have a lot of pre-made mixes, and in the last catalog a mix for Maple Pecan Corn Muffins caught my eye. I recently came across a bottle of maple flavoring I forgot that I had, and thought “I need to use this stuff”, and also the Dearest Husband loves cornbread and pecans.
So I took my favorite corn muffin recipe and made some changes to make it more “muffin-y” as well as adding the maple and pecan.
Maple Pecan Corn Muffins
- 3/4 c. corn meal
- 1 1/4 c. all purpose flour
- 1/4 c. sugar (this is more than my usual recipe, but if you like a really sweet cornbread you might add as much as 1/2 cup)
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1 c. milk
- 2 eggs
- 1/4 c. melted butter (or canola oil)
- 1 tsp. maple flavoring
- 1/2 c. chopped pecans
Preheat oven to 425 degrees. Grease 10 to 12 muffin cups.
Mix dry ingredients together in a mixing bowl.
Beat the eggs into the milk and add melted butter and maple flavoring. Mix well and add to the dry mixture, stirring until well-mixed. Fold in nuts.
Fill greased muffin cups 3/4 full.
Bake 15-20 minutes, until golden brown. The bottom and sides of the muffins will brown faster in a dark muffin tin than in an aluminum one.
Yield: 10-12 muffins, depending on the size of the muffin tins and how full you fill them.