Mini Cornbread Muffins
These mini cornbread muffins are soft and sweetened with a little maple syrup. They are perfect to serve for lunch or a midday snack!
Servings: 24 mini muffins
Ingredients
- ½ cup all purpose flour
- ½ cup fine yellow cornmeal
- ½ tbsp baking powder
- ¼ tsp salt
- ½ cup milk
- 1 egg
- 2 tbsp oil
- 3 - 4 tbsp maple syrup
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Whisk the wet ingredients in a separate bowl until combined.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until combined. Do not overmix.
- Pour the batter into a mini muffin pan.
- Bake for 13-15 minutes, or until a toothpick comes out clean.
Notes
- This recipe makes 24 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time.
- Be careful not to overmix the batter. Overmixing may result in dense corn muffins.
- Feel free to adjust the amount of maple syrup used if you prefer a sweeter muffin.
- I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. You can also make them into mini loaves using a silicone mini loaf pan. If using a non-silicone pan, be sure to coat with a cooking spray beforehand.
Nutrition
Calories: 45kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 56mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 18IU | Calcium: 25mg | Iron: 0.3mg
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