Zutaten für Cornbread Mini Muffins
- Yellow Cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- Cream Style Corn
- Canola Oil
- 1 large egg
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Zubereitung von Cornbread Mini Muffins
- Preheat oven to 325°F (160°C).
- Grease a mini muffin tin.
- In a large bowl, whisk together the dry ingredients: 1 cup all-purpose flour, 1/2 cup cornmeal, 1/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon salt.
- In a separate bowl, whisk together the wet ingredients: 1 large egg, 1 cup milk (or buttermilk for extra tang), 1/4 cup melted unsalted butter, 1/4 cup vegetable oil.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fill each greased mini muffin cup about ¾ full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
7g
Fat
0g
Carbs
2g
