• 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 cup buttermilk
• 2 eggs, lightly beaten
• 4 ounces (1 stick) butter

Method

Preheat oven to 375 °F. Lightly grease miniature muffin pans.  In a small saucepan, melt butter, then set aside to cool.

In a large bowl, stir together the flour, cornmeal, sugar, baking powder, salt.  Combine well, then stir in pecans and cherries. Set aside.

In a separate bowl, blend buttermilk and eggs.

Pour the buttermilk mixture and the melted butter into the flour mixture. Stir just to blend. Do not over mix.

Fill the muffin tins with batter just under the rim of each cup. Bake in the preheated 375 °F oven for 20 to 22 minutes until the tops are lightly brown.  Test one or two with a toothpick.

Yield: About 4 dozen tiny muffins

Contributor: Sandy Antone

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