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.

Prep Time5

Cook Time15

Total Time20

Course: Side, Snack

Cuisine: American

Servings:

Calories: 110kcal

Author: Catherine McCord

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

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