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Mini Corn Muffins Recipe

Mini Corn Muffins Recipe photo by Taste of Home

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"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."

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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

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Mini Corn Muffins

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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.