Cranberry-Pecan Corn Muffins

Now if you like mealy corn muffins, these are the one for you.  Have a nice slightly sweet taste that will make a nice complement with all your other Thanksgiving fixin's.

Cranberry-Pecan Corn Muffins

2-1/3 cups self-rising cornmeal
1/3 cup sugar
1 cup veggie oil
1/2 cup buttermilk
4 large eggs
1/4 cup (1/2 stick) butter, melted
1/3 cup whole uncooked cranberries, rough chopped
1/4 cup pecans, chopped

In a large bowl, mix together cornmeal and sugar.  Set aside.

In a smaller bowl, whisk together oil, buttermilk, eggs, and melted butter.

Make a well in the dry mixture and pour in the wet mixture.  Whisk together until very well blended.

Fold in the cranberries and pecans.

Spoon batter into a muffin tin, filling each 2/3 full.*

Bake at 425 degrees for 15 minutes or until golden brown.

Serve warm.  Butter slathering optional.

NOTES

*I spooned mine into cupcake holders and discovered that they get very greasy-bottomed in the oven. So before serving I let them sit on a rack for a minute while I removed all the papers that way the grease wouldn't soak up into the muffins.  And by grease I mean butter.  I would recommend spooning them into the muffin tin directly, lightly greasing the sides of each cup to make them easier to remove.