Raw Milk Cheddar and Pecan Muffins with Maple Butter

Pecan Corn Muffins

Pecan Corn Muffins

I originally created this recipe for PastureLand Co-op
2/3 cup (2 ounces) pecans
1 1/2 cups (about 6 ounces) grated PastureLand Raw Milk Organic medium or sharp Cheddar, divided
1 cup (4 1/2 ounces) all-purpose flour
1 cup (5 3/4 ounces) yellow cornmeal
1/4 cup granulated sugar
1 tablespoon double acting baking powder
1 1/2 teaspoons kosher salt
5 tablespoons (2.5 ounces) PastureLand unsalted butter, melted and cooled, plus more for brushing muffin tins if going that route
3/4 cup whole milk
1/4 cup whole milk sour cream
1 large egg

Preheat oven to 400°F.  Using non-stick food spray, lightly spray twelve 1/3-cup muffin cups or 24 mini muffin tins or brush with softened butter or use paper muffin cups.

While oven is pre-heating, place pecans on a small sheet pan and toast for about 5 minutes or until just fragrant.  Remove to another pan to cool and then chop into about 1/8-inch pieces.

Reserve 1/8 cup cheese.  In a bowl using a whisk, stir together flour, cornmeal, sugar, baking powder, and salt.  Stir in remaining cup cheddar and chopped pecans.  In a small bowl whisk together the melted butter, milk, sour cream and egg.

Stir butter mixture into flour mixture until just combined.  Divide batter among muffin tins and sprinkle with reserved Cheddar.

Bake muffins in middle of oven until golden and a tester comes out clean, about 15 – 18 minutes.  If not using paper muffin cups, allow to cool slightly then run a knife around the parameter  of each to loosen before removing from tins.  Serve with maple butter.

Maple Butter
6 1/2 ounces PastureLand Butter, room temperature
3 tablespoons pure maple syrup, room temperature

In a bowl of a stand mixer, using the paddle attachment, beat the butter with the syrup until light and fluffy.  Place in a small bowl.  Serve with the muffins.

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