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Print this Recipe    Corn Cherry Mini

Cherry Pecan Miniature Corn Muffins
Yield: 48 mini muffins

250 g plain flour
250 g cornmeal or polenta
125 g sugar
4 teaspoons baking powder
1/2 teaspoon salt
50 g chopped pecans, toasted
50 g chopped dried cherries
450 ml buttermilk
2 eggs, lightly beaten
100 g butter, melted and cooled

Preheat oven to 190 C / 375 F / Gas 5. Grease miniature muffin
tins. 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.

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