Mini Corn Muffins Recipe

4.5 4 4
Mini Corn Muffins Recipe
Mini Corn Muffins Recipe photo by Taste of Home
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Mini Corn Muffins Recipe

Read Reviews
4.5 4 4
Publisher Photo
"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."
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

2 each: 58 calories, 2g fat (0 saturated fat), 0 cholesterol, 82mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1/2 starch.

  • 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
  1. 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.
  2. 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.
Originally published as Mini Corn Muffins in Taste of Home August/September 2001, p16

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Reviews forMini Corn Muffins

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shecooksalot User ID: 5888460 49166
Reviewed Sep. 7, 2012

"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."

MY REVIEW
rhobleymattson User ID: 4757695 31328
Reviewed Oct. 16, 2011

"[quote user="rhobleymattson"]

I have made these muffins over and over again. They are great with soup to chili.
[/quote]I also made them with whole wheat flour."

MY REVIEW
rhobleymattson User ID: 4757695 89145
Reviewed Oct. 16, 2011

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

MY REVIEW
CStrat User ID: 5791313 36449
Reviewed Feb. 13, 2011

"Muffins were OK but could have more flavor."

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