Spiced Mini Corn Muffins
- Level: Easy
- Yield: 24 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 67
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 7
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 12
- Sodium
- 49
- Total: 25 min
- Active: 15 min
Ingredients
Nonstick cooking spray, for the muffin pan
2/3 cup yellow cornmeal
2/3 cup all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon baking soda
2/3 cup buttermilk
1 large egg, lightly beaten
3 tablespoons unsalted butter, melted and cooled
3 tablespoons vegetable oil
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.