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Mini Cornbread Muffins

Mini Cornbread Muffins

Mini Cornbread Muffins are made from scratch and slightly sweet. Mix in your favorite add-ins to make a tasty little bite of cornbread.
Servings: 20 mini muffins
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Ingredients

  • 1 cup cornmeal, self rising, stone ground
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/3 cup milk
  • 3 tablespoons canola oil
  • 2 tablespoons sour cream
  • 1 tablespoon honey

Instructions

  • Preheat the oven to 350 degrees. Add dry ingredients to a medium mixing bowl and whisk together. Add wet ingredients to the bowl and mix just until combined. Do not over mix.
  • Spray muffin pans with cooking spray. Fill cups until 3/4 full. Bake muffins for 12 minutes, until lightly golden.
    Mini Cornbread Muffins
  • Remove muffin pans from oven and cool slightly, about 5 minutes. Serve warm with butter, if desired. Recipe makes 20 muffins.
    Mini Cornbread Muffins

Equipment

  • 1 mini muffin tin, 24 count, or 2 tins 12 count each
  • 1 medium mixing bowl

Notes

Can I freeze Mini Cornbread Muffins?
  • If not eaten within two days, store leftover muffins in an airtight container in the refrigerator. You can also freeze these muffins by placing them in a single layer in a gallon-size bag, sealing the bag, and placing it in the freezer for up to 3 months.
  • As a time-saver, double the recipe and put 10 or 20 muffins in the freezer for use later. They are a great after school snack and can be thawed and warmed in the microwave or oven. It is always comforting to know there are tasty mini-muffins in the freezer that are ready to go and can be warmed up to serve with any meal.

Nutrition

Calories: 72kcalCarbohydrates: 9gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 10mgSodium: 85mgPotassium: 41mgFiber: 1gSugar: 1gVitamin A: 28IUVitamin C: 0.02mgCalcium: 20mgIron: 0.5mg