Light As A Feather Corn Muffins

I love little foods and miniature muffins are one of my favorites. It doesn’t require a lot of calorie commitment but at the same time, you get to satisfy a bread craving in a small, yet delicious way. That’s one of the reasons I like to make these light-as-air corn muffins. They are equally at home next to a soup, salad or stew as they are with some grilled fish or pork. My husband likes to slip just a sliver of country ham in the middle in the mornings.  A bonus is that they freeze well and thaw from the freezer in merely minutes. You’ll find numerous reasons to make these and keep them on hand. And if you don’t have a mini-muffin tin, this is a great excuse to purchase one!

Light as a Feather Corn Muffins

Yield: 20 mini-muffins


1/2 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
2 tablespoons vegetable oil


In a mixing bowl, combine the flour, cornmeal, sugar, baking powder and salt. Add the egg milk and oil. Stir just until moistened. Fill mini-muffin cups coated with cooking spray three-fourths full. Bake at 400° for 10-12 minutes. Cool 5 minutes before removing.


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