Tiny Corn MuffinsCatherine McCord
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
Need to make a substitution?
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.