TINY CORN MUFFINS

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Tiny Corn Muffins image

Provided by Catherine McCord

Categories     Bread     Side     Bake     Kid-Friendly     Quick & Easy     Hominy/Cornmeal/Masa     Weelicious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 24 muffins

Number Of Ingredients 9

1 3/4 cup cornmeal
3/4 cup flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup honey or agave
1 1/2 cup buttermilk
2 large eggs
1/4 cup vegetable oil

Steps:

  • Preheat oven to 425 degrees.
  • Mix the first 5 dry ingredients in a bowl.
  • Whisk the remaining wet ingredients in a separate bowl until thoroughly combined.
  • Pour the cornmeal mixture into the wet ingredients and thoroughly combine with a whisk.
  • Pour into 24 greased mini muffin cups.
  • Bake for 15 minutes or until a toothpick comes out clean when inserted inside.
  • Cool and serve.

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