Cornmeal Pecan Muffins

Friends, I'm heading to the great state of New York for the remainder of the week. We're attending a family wedding, and since Adam will be rocking the Groomsman role, we need to arrive a few days early for the pre-wedding festivities (read: fellowship + beverage of choice).

Sadly, I won't be cooking or baking again until Sunday. I'm looking forward to spending some quality time with Adam's family though, as well as embarking on a scavenger hunt...to find vegetarian food in Buffalo, NY.

(While Buffalo is famous for many food specialties--super hot wings, jumbo pizzas, and softball-sized meatballs--I've heard that vege-head food is not exactly a city favorite.)

I plan on taking the city by storm. Painting it red. And spreading vegetarian love over it like a spoonful of hummus.

Until my return, I'll leave you with a fantastic recipe for Cornmeal Pecan Muffins. I adapted Monet's recipe, and absolutely loved them. How much did I love them? My intention was to bake the whole batch for my sister and her boyfriend. In reality, I ended up plating half for my sister...and half for the Hungry Spoon kitchen.

One more thing: Many thanks to Lisa and Cynthia for tagging me with the Stylish Blog Award. I'm honored to be mentioned by both of these snazzy ladies! In keeping the with Stylish Blog tradition, I'd like to call out the following stylish food blogs I love:

All Kinds of Hungry

Anecdotes and Apple Cores
Baking Serendipity
Beth's Journey to Thin
Cilantropist
Gingerbread Bagels
Girl Paraphernalia
I Heart Vegetables
Keep n' the Faith
Peas and Crayons

Cornmeal Pecan Muffins
(adapted from Monet's recipe at Anecdotes and Apple Cores)

If heaven took the form of a corn muffin, this would be it. You can use sour cream in place of the yogurt if you'd like...and please don't forget to toast the pecans! It adds an un-beatable flavor.

Ingredients:

• 2 cups unbleached, all-purpose flour
• 1 cup yellow cornmeal
• 1 - 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs
• 1 tsp. vanilla
  
• 1/2 cup brown sugar, packed
• 1/2 cup butter, melted
• 3/4 cup plain yogurt (I used nonfat)
• 1/2 cup milk
• 3/4 cup chopped, toasted pecans

Directions:
1) Preheat oven to 400 degrees and line a 12 cup muffin pan with paper liners (or coat with cooking spray).

2) In a large bowl, whisk together flour, cornmeal , baking powder, baking soda, and salt. Whisk in the brown sugar, eggs, and vanilla until well-combined. Stir in the butter, yogurt, and milk and gently stir until thoroughly combined. Fold in toasted pecans.

3) Spoon batter into muffin cups (mine made 12 muffins, plus 3 extra muffins). Bake for 17 - 19 minutes, or until top is lightly browned. Serve warm with butter. And be sure to give at least half to your sister :)