Easy Mini Cornbread Muffin Recipe
Make this easy cornbread muffin recipe for your family. Perfect for with chili or for Thanksgiving these delicious sweet baked mini muffins are the perfect side or breakfast you can mix up all winter long.
Equipment
- Mini Muffin Pan (or muffin pan)
- Spatula
- Large Mixing Bowl
- Muffin Liners or Cooking Spray
- Oven
Ingredients
- 2/3 cup flour
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 1/4 teaspoon salt.
- 3 tablespoons honey
- 1 large egg
- 1/3 cup milk
- 2 tablespoons oil
- pan spray
Instructions
- Preheat oven to 400 degrees
- Mix together dry ingredients in a bowl including flour, cornmeal, baking powder and salt.
- In a small bowl, crack the egg and mix quickly with a whisk or fork to break the yollk. Add wet ingredients to dry ingredients including honey, egg, milk and oil. Mix wet ingredients until thoroughly combined.
- Using pan spray, grease each section of the muffin pan well. *note- if using a silicone pan you can skip this step.
- Fill muffin tins, evenly dividing the batter among the muffin tin. Makes 12 mini muffins or 6 standard size muffins
- Bake for 12-15 minutes. Using a toothpick, insert into the middle of the muffin. Muffins are done baking when the toothpick comes out clean without any batter clinging to the toothpick.
Notes
Makes 12 mini muffins or 6 regular sized muffins.
Nutrition
Calories: 196kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 33mg | Sodium: 327mg | Potassium: 95mg | Fiber: 2g | Sugar: 10g | Vitamin A: 67IU | Vitamin C: 0.1mg | Calcium: 142mg | Iron: 1mg