Pecan Corn Muffins with a Raw Sugar Crust

My husband's latest, favorite corn muffin recipe.


1 package Jiffy corn muffin mix (8.5 ounces)

1 egg

1/3 cup milk

1/2 cup chopped pecans

1/4 teaspoon salt

About 3 teaspoons raw sugar

      The Recipe

Preheat oven to 400 degrees F.  Butter 7 muffin tins or line with paper baking cups.

Make batter according to package instructions (in a medium bowl, blend mix with 1 egg and 1/3 cup milk).  Allow batter to rest for a few minutes.  Fold in pecan pieces and salt.  

Fill muffin cups 2/3 full.  Sprinkle about 1/2 teaspoon raw sugar on top.  Bake 15 20 minutes, or until tops are golden brown.  Makes 7.



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