These mini cornbread muffins are a delightful snack, perfect for any occasion. With a slightly sweet flavor and a moist texture, they make an excellent addition to your snacks recipe collection.
This recipe is simple and quick, allowing you to whip up a batch in no time. They are great on their own or served alongside soups and stews.
Easy Mini Cornbread Muffins Recipe
These mini cornbread muffins are made with cornmeal, flour, and a hint of sweetness, baked until golden brown. The recipe takes about 25 minutes from start to finish and yields about 12 muffins.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and grease a mini muffin tin or line with paper liners.
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the milk, vegetable oil, and egg until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 12 muffins
- Calories: 100kcal
- Fat: 4g
- Protein: 2g
- Carbohydrates: 15g
