2/3 c. all-purpose flour
2/3 c. yellow cornmeal
2/3 c. ground pecans
1/2 c. sugar
3/4 tsp. baking powder
1/2 tsp. baking soda
2 beaten eggs
1/2 c. buttermilk or sour milk
1/3 c. butter, melted
1/3 c. chopped pecans (optional)

Grease muffin cups or line with paper bake cups; set aside. In a medium mixing bowl stir together flour, cornmeal, ground pecans, sugar, baking powder and baking soda. Make a well in the center.

In a small mixing bowl combine eggs, buttermilk and butter. Add all at once to flour mixture. Stir just until moistened. (Batter should be lumpy.) Gently fold in chopped pecans. Fill prepared muffin cups 3/4 full. Bake in a 375 degree oven for 18-20 minutes or until golden. Remove from the cups. Serve warm. Makes 12 muffins.