Cherry-pecan miniature corn muffins

 
                    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.