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Ingredients
| all-purpose flour (unsifted): 1/2 cup |
| cornmeal: 1/2 cup |
| granulated sugar: 1 Tbl |
| baking powder: 2 tsp |
| salt: 1/4 tsp |
| egg substitute: 1/4 cup |
| nonfat canned evaporated milk: 1/2 cup |
| canola oil - for salads, woks and light frying: 2 Tbl |
Mini Corn Muffins
Credit: AllRecipes
User rating:
"'When my great-grandson was a teenager, he and his friends could hardly wait for these muffins to come out of the oven. The aroma is heavenly as they bake,' writes field editor Ruby Williams of Bogalusa, Louisiana. 'I like them because they're not crumbly like some lighter corn muffins.'"
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Prep Time
15 min -
Cook Time
10 min -
Servings
8 serving(s)
Tags
Directions
- In a bowl, combine the flour, cornmeal, sugar, baking powder and salt. Add egg substitute, milk and oil; stir just until moistened. Fill miniature muffin cups coated with nonstick cooking spray three-fourths full.
- Bake at 400 degrees F for 10-12 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.