Recipe courtesy of Valerie Bertinelli
Spiced Mini Corn Muffins
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- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 24 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 67
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 12 mg
- Sodium
- 49 mg
- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 24 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 67
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 12 mg
- Sodium
- 49 mg
Ingredients
Directions
Special equipment:
a 24-cup nonstick mini muffin pan- Preheat the oven to 375 degrees F. Spray a 24-cup nonstick mini muffin pan with cooking spray.
- Whisk the cornmeal and flour together with the sugar, baking powder, paprika, salt, cinnamon, coriander, cumin, cayenne and baking soda in a large bowl and set aside.
- Whisk the buttermilk, egg, butter and oil together in a small bowl, then add the liquid to the dry ingredients. Mix until just incorporated.
- Divide the batter among the muffin cups (about 1 tablespoon per cup) and bake until puffed and golden and a wooden toothpick inserted into the center of a muffin comes out clean, about 11 minutes. Serve warm.
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