SPICED MINI CORN MUFFINS

Spiced Mini Corn Muffins image

Provided by Valerie Bertinelli

Time 25m

Yield 24 muffins

Number Of Ingredients 16

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Nonstick cooking spray, for the muffin pan
2/3 cup yellow cornmeal
2/3 cup all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon baking soda
2/3 cup buttermilk
1 large egg, lightly beaten
3 tablespoons unsalted butter, melted and cooled
3 tablespoons vegetable oil

Steps:

Preheat the oven to 375 degrees F. Spray a 24-cup nonstick mini muffin pan with cooking spray.
Whisk the cornmeal and flour together with the sugar, baking powder, paprika, salt, cinnamon, coriander, cumin, cayenne and baking soda in a large bowl and set aside.
Whisk the buttermilk, egg, butter and oil together in a small bowl, then add the liquid to the dry ingredients. Mix until just incorporated.
Divide the batter among the muffin cups (about 1 tablespoon per cup) and bake until puffed and golden and a wooden toothpick inserted into the center of a muffin comes out clean, about 11 minutes. Serve warm.