I love mini muffins, cupcakes, anything really, if not for them being adorable then for the fact that you can eat more of them! I received mini muffin tins over the holidays and finally used them. This is a basic corn bread muffin recipe that I turned into minis but can also be made as a bread or regular muffins by simply adjusting the cooking time. These are great for breakfast, snacks or in our case they were a side dish with ribs or bbq (recipe coming soon). Especially great for a weekend breakfast since they can be prepared so quickly!
Mini Corn Bread Muffins
Source: Betty Crocker
Yields: 3 dozen mini muffins
1 cup milk (I used skim milk)
1/4 cup butter, melted
1 large egg
1 1/4 cups yellow or white cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
Heat oven to 400F. Grease muffin tin, or use liners.
In a large bowl, beat milk, butter and egg with hand beater or wire whisk. Stir in remaining ingredients all at once until flour is moistened (batter will be lumpy). Do not over mix. I used 1 Tablespoon of batter per mini muffin.
Bake for 10-15 minutes until golden brown and toothpick comes out of the center clean. If you want to make regular muffins cook for 20 minutes.