Categories: Breakfast, Muffins

Ingredients

• 2 1/4 cups all-purpose flour
• 3/4 cup yellow cornmeal
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 3/4 cup packed dark brown sugar
• 2 eggs
• 1/2 cup unsalted butter, melted
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups buttermilk
• 1 cup chopped pecans, toasted

Directions

1. You will need two 12-cup muffin pans; line 16 cups with paper liners.
2. Preheat oven to 400°.
3. In a bowl, whisk the flour, cornmeal, baking powder, salt, cinnamon, and baking soda together.
4. In another bowl, whisk the brown sugar and eggs together until blended.
5. Whisk in the butter, oil, and vanilla until blended; whisk in the buttermilk.
6. Add the egg mixture to the flour mixture and stir until just blended.
7. Gently fold in the pecans.
8. Divide batter among prepared muffin cups.
9. Bake for 15-18 minutes or until tops are golden and a pick comes out clean.
10. Let cool in pans on a wire rack for 5 minutes; then transfer to the rack to cool.

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