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)
1/3 cup milk
1/2 cup chopped pecans
1/4 teaspoon salt
About 3 teaspoons raw sugar
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.