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Tiny Corn Muffins
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Servings:
2 mini muffins
Author:
Catherine McCord
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Ingredients
1x
2x
3x
▢
1
3/4 Cup
cornmeal
▢
3/4
Cup
flour
▢
1
Tbsp
baking powder
▢
1
Tsp
baking soda
▢
1/2
Tsp
kosher salt
▢
1/4
Cup
honey or agave
▢
1
1/2 Cup
buttermilk
▢
2
large eggs
▢
1/4
Cup
vegetable oil
Instructions
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.
Nutrition
Calories:
110
kcal
|
Carbohydrates:
19
g
|
Protein:
2
g
|
Fat:
3
g
|
Cholesterol:
15
mg
|
Sodium:
190
mg
|
Fiber:
1
g
|
Sugar:
7
g
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