Description
Delicious mini muffins made with cornmeal and a hint of maple syrup, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk (plain unsweetened, if using nondairy)
- ⅓ cup maple syrup
- ⅓ cup canola oil (or melted and slightly cooled butter)
Instructions
- Preheat the oven to 400 degrees F and grease a 24-cup mini muffin tin. (I use Classic Pam.)
- Stir together all ingredients in a medium bowl.
- Portion 1 1/2 tablespoons batter into each prepared cup and bake for about 8-10 minutes or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean.
- Transfer to a wire rack to cool. Serve warm or at room temperature.
Notes
- These muffins are best served warm.
- Store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 muffins
- Calories: 130
- Sugar: 4g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg