Anadama bread, a traditional New England yeast bread made with cornmeal and molasses (said to have been created by a woman from Massachusetts named Anna), is the inspiration for the following muffins.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 12 muffins
Ingredients
1 1/3 cups all-purpose flour
2/3 cup yellow corn meal
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1/4 cup dried currants
1/2 cup chopped pecans, toasted lightly
1 cup sour cream
2 large eggs
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/4 cup unsulfured molasses
Preparation
Step 1
Preheat oven to 400°F. and butter twelve 1/3-cup muffin tins.
Step 2
In a bowl whisk together flour, cornmeal, baking powder, baking soda, salt, currants, and pecans. In a small bowl whisk together sour cream, eggs, butter and molasses. Add sour cream mixture to flour mixture, stirring until just combined (do not overmix).
Step 3
Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until a tester comes out clean.
