1 1/4 c. unbleached flour
1 c. yellow or blue cornmeal
1 tsp. cinnamon
4 tsp. baking powder
1/2 tsp. salt
1 c. coarsely ground pinon nuts, toasted lightly
1 stick butter, melted
1 1/4 c. warmed cream or Half & Half
2 extra lg. eggs
1 tsp. vanilla
1 c. pure maple syrup

Preheat oven to 400 degrees. Combine dry ingredients and nuts; set aside. Beat eggs well, then add other wet ingredients (make sure cream and butter are not too hot). Combine the liquid and dry, stirring just enough to produce a batter. Fill greased or prepared muffin pans 2/3 full. Bake for 10 minutes, then rotate and bake another 4 minutes or until golden brown.