------------------------------PHILLY.INQUIRER------------------------------
      1 c  Flour

    3/4 c  Yellow cornmeal

    3/4 ts Baking powder

    1/2 ts Salt

      3 tb Butter,melted

    1/4 c  Milk

    1/4 c  Sour cream

    1/4 c  Maple syrup

      2    Eggs

    3/4 c  Pecan pieces

------------------------------IRWIN E.SOLOMON------------------------------
    Preheat oven to 350~.Place liners in cups in muffin
  tin,set aside.
    Combine flour,cornmeal,baking powder and salt in
  mixing bowl.Toss together with fork.
    Add butter,milk,sour cream and maple syrup to bowl
  and blend with spoon.Even when this batter is
  blended,it will still have a few lumps.
    Crack eggs into separate bowl bowl and whisk to
  blend.Add them to the batter with pecan pieces.Blend.
    Spoon batter into muffin cups until they are 3/4
  full.Put your oven mitts on and carefully place tin in
  oven.Bake for 25 minutes.
    When baked,turn oven off and with mitted
  hands,remove tin and set to cool on a cooling rack for
  10 minutes.With your hands covered,tip tin over and

  let muffins fall out.
    Use table knife to loosen stubborn muffins.Let them
  cool completely before wrapping in plastic wrap and
  freezing.Makes 12 muffins..