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Honey-Pecan
Corn Bread Muffins
16 servings
- 3/4 cup firmly packed dark brown sugar
- 3 Tablespoons honey
- 3 Tablespoons margarine or butter
- 1 cup chopped pecans
- 1 16 oz. package Marie Callenders
cornbread mix
Combine sugar, honey, and margarine in a small saucepan, stirring occasionally over low heat until it boils and sugar is dissolved. Use paper muffin cups (this recipe can be very messy if it spills in oven) in muffin pan, sprinkle 1 Tbs nuts into each cup, spoon no more than 1 Tbs hot syrup over the nuts. Prepare corn bread mixture according to package directions, and spoon into cups. Bake 20 to 22 minutes or until lightly browned. Immediately invert onto serving platter and serve hot.
Makes about 12 corn-sticks. Use 1/3 cup Plus 1 Tbs Brown sugar, 2 Tbs Honey, 2 Tbs Margarine and 3/4 cup chopped pecans. Spoon 1 Tbs nuts into corn-stick forms, spoon 2 Tbs hot syrup over the nuts, and pour corn bread mix over nut-syrup mixture. Bake about 12 minutes
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Nutrition Facts
Amount Per Serving:
Calories 216 - Calories from Fat 78
Percent Total Calories From: Fat 36%, Protein 5%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 19mg, Sodium 333mg, Total Carbohydrate 32g, Dietary Fiber 0g, Protein 3g, Vitamin A 105 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
Bon appetit!
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