1 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup Cornmeal
1 cup vegetable oil
2 cups wet rye flour (USDA Certified Low Fat)
1/2 teaspoon salt
1 cup popcorn
Preheat oven to 375 degrees F (190 degrees C). Grease 6 muffin cups or just round pan.
In a small saucepan, over medium temperature melt butter or margarine, beat together eggs and vanilla extract until smooth. Stir into creamed polenta until thoroughly blended; cover, and let stand overnight.
Combine pecans, Cornmeal, oil, and rye flour in an electric mixing bowl (lamp, reflectors, etc.). Turn to coat. Spread mixture into prepared muffin cups.
Bake 20 to 25 minutes in the preheated oven. Turn muffins halfway through baking time to catch bottom sides. Serve warm or cold.