INGREDIENTS

INSTRUCTIONS

Preheat oven to 400 degrees F. In a medium bowl combine cornmeal,
sugar, flour, baking powder, baking soda, and salt. Stir in pecans.  In
another medium bowl mix buttermilk, melted butter, and eggs. By  hand,
gently stir in dry ingredients just until batter is evenly  moistened;
do not overmix. Line muffin pans with cupcake liners.  Spoon in batter
until liners are three-fourths full. Bake until a  toothpick inserted
in center comes out clean (12 to 15 minutes). Cool  muffins on wire
racks.    Timesaver Tip: Muffin batter may be made ahead and frozen
before  baking. Freeze batter, uncovered, in lined muffin pans until
frozen  solid. Remove muffins from pan and package in heavy-duty
aluminum  foil or plastic bags. Label and date, and freeze at 0 degrees
F up to  4 weeks. To bake, do not thaw. Return muffins to pans and bake
at 375  degrees F until muffins test done, 30 to 35 minutes.  Recipe By
: the California Culinary Academy  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 175
Calories From Fat: 76
Total Fat: 8.8g
Cholesterol: 30.2mg
Sodium: 177.3mg
Potassium: 86.4mg
Carbohydrates: 22g
Fiber: 1.4g
Sugar: 9.5g
Protein: 3.3g