Pecan Anadama Muffins
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 muffins
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 cup sour cream
- 2 large eggs
- 1 1/3 cups all-purpose flour
- 1/4 cup dried currants
- 1/4 cup unsulfured molasses
- 1/2 stick (1/4 cup) unsalted butter, melted and cooled
- Carbohydrate 26 g(9%)
- Cholesterol 51 mg(17%)
- Fat 12 g(18%)
- Fiber 1 g(5%)
- Protein 4 g(8%)
- Saturated Fat 5 g(26%)
- Sodium 163 mg(7%)
- Calories 226
Preparation Preheat oven to 400°F. and butter twelve 1/3-cup muffin tins. In a bowl whisk together flour, cornmeal, baking powder, baking soda, salt, currants, and pecans. In a small bowl whisk together sour cream, eggs, butter and molasses. Add sour cream mixture to flour mixture, stirring until just combined (do not overmix). Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until a tester comes out clean.
Preparation Preheat oven to 400°F. and butter twelve 1/3-cup muffin tins. In a bowl whisk together flour, cornmeal, baking powder, baking soda, salt, currants, and pecans. In a small bowl whisk together sour cream, eggs, butter and molasses. Add sour cream mixture to flour mixture, stirring until just combined (do not overmix). Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until a tester comes out clean.
