Tiny Corn Muffins are perfect for little hands to hold and are a delicious holiday side dish.
Cornmeal | 1 3/4 Cup (28 tbs) | |
Flour | 3/4 Cup (12 tbs) | |
Baking powder | 1 Tablespoon | |
Baking soda | 1 Teaspoon | |
Salt | 1/2 Teaspoon | |
Honey/Agave | 1/4 Cup (4 tbs) | |
Buttermilk | 1 1/2 Cup (24 tbs) | |
Eggs | 2 Large | |
Vegetable oil | 1/4 Cup (4 tbs) | |
Cooking spray | 2 Dash |
GETTING READY
Preheat oven to 425 degrees. Spray a 24 cup muffin tray with cooking spray.
MAKING
In a large bowl, mix together cornmeal , flour, baking powder, baking soda and salt.
In a separate bowl, whisk together honey, buttermilk, eggs and vegetable oil.
Pour the cornmeal mixture into the wet ingredients and combine thoroughly.
Pour into prepared muffin cups and bake for 15 minutes or until a toothpick comes out clean when inserted inside.
SERVING
Serve with some gravy.
Serving size
Calories 396Calories from Fat 116
% Daily Value*
Total Fat 13 g20%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol
Sodium 627 mg26.13%
Total Carbohydrates 61 g20.3%
Dietary Fiber 3 g12%
Sugars 10 g
Protein 10 g20%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet