Honey Pecan Mini Corn Muffins

These are a perfect mix of savory sweet with the added delightful crunch of pecans. What I also like about them is their year-round appeal. Perfect for fall/thanksgiving but equally appropriate for a summer picnic.

Makes about 20 mini muffins

Ingredients:

• 1/2 cup firmly packed light brown sugar
• 2 tablespoons honey
• 2 tablespoons butter
• 1/2 cup AP flour
• 1/2 cup yellow corn meal (white or blue ok as well)
• 1 tablespoon granulated white sugar
• 2 tablespoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 tablespoons melted butter
• 1 egg slightly beaten
• 3/4 cup plus 2 tablespoons chopped pecans

Directions:

• Preheat oven to 425 Degrees F
• Stick greased mini muffin pan in the oven.
• In a small saucepan over a low heat, stir together brown sugar, honey, and butter. Bring to a boil. Set aside. Cover and keep warm.
• In a bowl whisk together the flour, cornmeal, sugar, baking powder and salt.
• Using a wooden spoon mix in the milk, butter, and egg until thoroughly combined.
• Stir in the pecans.
• Remove muffin pan from oven, fill each 3/4 of the way and bake for 6-8 minutes.
• After removing muffins from pan, place on a dish, drizzle syrup over them and serve.