Recipe from the Galisteo Inn

1 1/4 cups unbleached white flour
1 cup of blue cornmeal
1 tsp. cinnamon
4 tsp. baking powder
1/2 tsp salt
1 cup coarsely ground toasted pinon nuts
2 exta large eggs
1/2 cup unsalted butter (1 stick)melted
1 1/4 cups of half and half, warmed
1 tsp vanilla
1 cup maple syrup

Combine the dry ingredients and nuts; set aside. Beat eggs well, then add the other wet ingredients (ensure the butter and the half and half are NOT to hot). Combine the liquid and the dry, stirring enough to make a batter. Fill greased or papered muffins pan 2/3 full. Bake at 400 degrees for 10 minutes then rotate pan and bake another 5 minutes or until golden brown. (I sprinkle a mixture of cinnamon and sugar on top before I bake them.) Makes 18 muffins.