Mini Corn Muffins Recipe

Mini Corn Muffins Recipe Mini Corn Muffins Recipe photo by Taste of Home Rating 4

"When my great-grandson was a teenager, he and his friends could hardly wait for these muffins to come out of the oven. The aroma is heavenly as they bake," writes field editor Ruby Williams of Bogalusa, Louisiana. "I like them because they're not crumbly like some lighter corn muffins."

This recipe is:

Quick

Diabetic Friendly

  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • My Savings
  • Email
[X]

Rate Mini Corn Muffins Recipe

Click on stars to rate
 

Would you make this recipe again?
[X]
Mini Corn Muffins Recipe
  • Prep/Total Time: 25 min.
  • Yield: 8 Servings
15 10 25

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup egg substitute
  • 1/2 cup fat-free evaporated milk
  • 2 tablespoons canola oil

Directions

  • In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the egg substitute, milk and oil; stir into dry ingredients just until moistened.
  • Fill miniature muffin cups coated with cooking spray three-fourths full. Bake at 400° for 10-12 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 16 muffins.

Nutritional Analysis: One muffin equals 58 calories, 2 g fat (0 saturated fat), 0 cholesterol, 82 mg sodium, 8 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchange: 1/2 starch.

Originally published as Mini Corn Muffins in Taste of Home August/September 2001, p16

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Mini Corn Muffins

Mini Corn Muffins Recipe

Mini Corn Muffins

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

(1-4) of 4 reviews

Reviewed on Sep. 07, 2012 by shecooksalot

I love the flavor and texture of these corn bread muffins. I like how they don't fall apart easily. Plus, the mini size is pretty cute!!! I also appreciate that the yield of 16 muffins was right on! I will be making these again and trying to freeze some to see how they turn out.

Reviewed on Oct. 16, 2011 by rhobleymattson

rhobleymattson

I have made these muffins over and over again. They are great with soup to chili.

I also made them with whole wheat flour.

Reviewed on Oct. 16, 2011 by rhobleymattson

I have made these muffins over and over again. They are great with soup to chili.

Reviewed on Feb. 13, 2011 by CStrat

Muffins were OK but could have more flavor.

 
 

Memorial Day Recipes

Memorial Day Recipes
Advertise with us
ADVERTISEMENT
Advertise with us
ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT