How to make it

  • 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.

Reviews & Comments 1

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    " It was excellent "
    suzzles ate it and said...
    I have been looking for a corn meal muffin recipe. The cherries and pecans certainly add color and flavour. Thanks for sharing.
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