Leftover corn can be put to good use with these Mini Corn Muffins . The batter contains corn kernels, as well as a mixture of all-purpose flour and cornmeal . The mixture, which includes extra-sharp cheddar cheese along with chopped chives, adds extra flavor before being ladled into muffin tins and placed in the oven to bake. Everyone will love this deliciously salty snack.
mini corn muffins
Ingredients
Instructions
- Place the rack in the bottom of the oven. Preheat the oven to 180°C (350°F). Generously butter a 12-cup muffin pan.
- In a bowl, mix together the flour, baking powder, salt, and pepper.
- In another bowl, mix the remaining ingredients. Add them to the dry ingredients and stir until the flour is damp. Spoon the batter into the prepared muffin pan.
- Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Enjoy warm.
Nutrition Facts
Per 1 Muffin
- Calories: 175
- Total Fat: 6.6 g
- Saturated Fat: 3 g
- Sodium (Salt): 375 mg
- Total Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 8 g
How do I make mini corn muffins moist and fluffy?
To keep your mini corn muffins soft and moist, use a mix of cornmeal and flour, don’t overmix the batter, and add ingredients like butter, honey, or sour cream for extra moisture.
Can I make mini corn muffins ahead of time?
Yes! Store them in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat in the oven for a fresh-baked taste.
Can I freeze mini corn muffins?
Absolutely! Let them cool completely, then store in a freezer-safe bag for up to 3 months. Reheat in the oven or microwave before serving.
