Tiny Corn Muffins
They are perfect served warm and slathered with butter and a drizzle of honey and are the perfect size! Not to big, not too small.
Servings: 24
Calories: 110kcal
Ingredients
- 1 3/4 Cup cornmeal
- 3/4 Cup flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 Cup honey or agave
- 1 1/2 cups 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: 110kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Cholesterol: 15mg | Sodium: 190mg | Fiber: 1g | Sugar: 7g