Mini muffins are the perfect way to exercise portion control. These cute little corn muffins are tender and delicious, and a perfect accompaniment for chili or meatloaf, or as a healthy addition to a soup or stew.

See Also

Cornbread

Morning Glory Muffins

Zucchini Muffins

Ingredients

• 1 cup yellow cornmeal
• 3/4 cup whole wheat flour
• 1/4 cup sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup low-fat buttermilk
• 1 large egg, beaten
• 2 tbsp canola oil

• Prep Time: 10 minutes
• Cook Time: 10 minutes

• Total Time: 20 minutes

Preparation

Preheat oven to 400 degrees.
Coat two mini muffin pans with nonstick cooking spray.

In a large bowl, whisk cornmeal, flour, sugar, baking powder, baking soda and salt.

In a small bowl, combine buttermilk, egg and oil.

Add wet ingredients to cornmeal and flour mixture and stir until just combined. Fill mini muffins pans 3/4 full. You will fill only half of the second muffin pan.

Bake for 10 minutes.

This recipe yields about 18 mini muffins.

Per mini muffin: Calories 78, Calories from Fat 20, Total Fat 2.2g (sat 0.3g), Cholesterol 12mg, Sodium 128mg, Carbohydrate 12.4g, Fiber 1.1g, Protein 2.1g