1¼ cup cornmeal 1 cup flour ⅓ cup sugar 3 ½ teaspoon baking powder 1 teaspoon salt 5 Tablespoons butter 1 cup milk 1 egg 1 can (16 ounces) cranberry sauce with whole cranberries 2 ounce bag of pecan halves.
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Preheat oven to 425 degrees. In a large bowl combine cornmeal, flour, sugar, baking powder and salt. Cut in butter with a pastry blender. In another bowl, combine the egg and milk and before adding the cranberries drain excess juice. Combine wet ingredients with dry. Grease muffin pans and pour mix into pans. Crumble pecan slices and sprinkle on muffins. Bake for 25 minutes, or until golden brown on top. Let cool before enjoying.