6 Servings
25 Minutes
Allergens
Corn muffins are a little more on the savory side, but still perfect for breakfast, especially warmed with a little pat of butter!
Yields: approx 12 mini muffins
Preheat oven to 400 degrees Fahrenheit.
Mix together dry ingredients in a bowl, including flour, cornmeal, baking powder and salt.
In a small bowl, crack the egg and mix quickly with a whisk or fork to break the yolk.
Add wet ingredients to dry ingredients, including honey, egg, milk, and oil. Mix wet ingredients until thoroughly combined.
Using pan spray, grease each section of the muffin pan well. Fill muffin tins, evenly dividing the batter among the muffin tin. Makes 12 mini muffins or six standard size muffins.
Bake for 12 to 15 minutes. Using a toothpick, insert into the middle of the muffin. Muffins are done baking when the toothpick comes out clean without any batter clinging to the toothpick.
I haven’t tried these yet but the recipe seems easy and they look delicious! I especially like the idea of having milk in it, making it dairy and perfect for a morning snack. can’t wait to try it!!!