Tiny Corn Muffins
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Tiny Corn Muffins
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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.
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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
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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 Information
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Calories
110kcal
(6%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
3g
(5%)
Cholesterol
15mg
(5%)
Sodium
190mg
(8%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 190mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
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