Pecan, Cranberry and Cornmeal Muffins

I just love the texture of these muffins, slightly crunchy from the cornmeal and toasted pecans,moist, with an energizing color.Not too sweet!

For 4 muffins:

- 1/3 cup flour
- 1/3 cup cornmeal
- 2 Tbs brown sugar
- 1 ts baking powder
- 1 pinch of salt
- tangerine juice
- grated tangerine peel
- 1/2 a yogurt
- 1/8 vegetable oil
- 1 egg
- 1/3 cup dried cranberries
- 1/3 cup pecans

Preheat oven to 400 degrees. Spread 1/3 cup pecans on a baking sheet. Bake until golden brown and fragrant, 5 to 10 minutes. Cool briefly, then coarsely chop and set aside.
In a medium bowl, sift together flour, brown sugar, baking powder, and salt. Stir in cornmeal and reserved chopped pecans. In a second bowl, combine egg, juice, yogurt, and oil. Pour egg mixture over flour mixture, and stir until flour is moistened, using a wooden spoon very briefly.
Spoon batter into muffin tins, filling all the way to the top. Top each muffin with a pecan half. Sprinkle with a little brown sugar . Bake until tops are golden brown cake about 15 minutes.

Pour les français:

Pour 4 muffins

- 60 g farine de mais
- 60 g farine blanche bio
- 1 cc levure
- 50 gr de sucre de canne
- 1/2 yaourt nature
- 1 oeuf
- jus de mandarine
- zeste de mandarine
- 50 g noix de pecans
- 50 g de cranberries
- un peu h'huile végétale
Dans un bol, mélanger les farines et la levure.
Dans un autre bol, mélanger l'oeuf, le sucre, le yaourt,l'huile, les cranberries,et les noix de pecans,que vous aurez préalablement fait griller au four quelques minutes.
Verser le mélange de farine d'un coup dans le mélange liquide. Il ne faut quasiment pas mélanger!
Bien remplir les moules à muffins.
Mettre 20minutes dans un four préchauffé à 180°