Name: Tiny Corn Muffins
Cook time: 5 minutes
Total time: 20 minutes
Yield: Makes 24 muffins
Ingredients: 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

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Tiny Corn MuffinsCatherine McCord

Cooks' Note

This recipe was originally published on Weelicious as "Tiny Corn Muffins".

Recipe information

Total Time
20 minutes
Yield
Makes 24 muffins

Ingredients

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

Preparation

Step 1
Preheat oven to 425 degrees.
Step 2
Mix the first 5 dry ingredients in a bowl.
Step 3
Whisk the remaining wet ingredients in a separate bowl until thoroughly combined.
Step 4
Pour the cornmeal mixture into the wet ingredients and thoroughly combine with a whisk.
Step 5
Pour into 24 greased mini muffin cups.
Step 6
Bake for 15 minutes or until a toothpick comes out clean when inserted inside.
Step 7
Cool and serve.

TagsMuffin Pastries American Cornmeal Flour Buttermilk Dairy Side Breakfast Brunch Nut Free Quick Easy Baking Weelicious

Recipe notes

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