Recipe by nemokitty
I found this in the magazine "First for women" and it sounded easy and good!
Top Review by Susie D
Loved these! I wish I had more stars to pass out! Very different & a recipe I'll keep to use again. Although the recipe only made 9 standard size muffins instead of the mentioned 12 I was happy. The muffins are sweet, savory, and each bite is accompanied with a sigh of pleasure. I made these to serve with soup, but we found ourselves eating them spread with honey butter for breakfast and snacks. They would be a perfect fit for a "ladies luncheon" paired with a fancier chicken salad or even baked as mini muffins for a upscale brunch. I would add 'fold blueberries into mixture gently' to the directions and change the servings to 9, but otherwise not change a thing. Thank you for sharing the recipe! Made for Spring 2013 Pick A Chef.
- 1 (6 1/2 ounce) box Jiffy corn muffin mix
- 1⁄3 cup buttermilk
- 1 egg
- 3 tablespoons butter, melted, divided
- 1 cup blueberries
- 1⁄2 cup pecans, chopped
- 1⁄2 teaspoon salt
Directions See How It's Made
- Heat oven to 400 degrees. Lightly coat 12 well muffin pan with nonstick cooking spray. In bowl, combine muffin mix, buttermilk, egg and 2 tbsp butter until blended. Gently fold in the blueberries and pecans.
- Spoon batter into prepared pan. Brush tops with 1 tbsp butter. Bake 12 minutes or till golden brown. Let cool 5 minutes, remove from pan.