Delicious bite-sized nuggets of happiness. Make plenty, because nobody can eat just one.
Photo by Gina Moore
MAKES 24 MINI MUFFINS
Make plenty of these—nobody can eat just one!
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar, optional
2 teaspoons baking powder
½ teaspoon salt
1 large egg, lightly beaten
1 cup milk
¼ cup canola oil
Preheat oven to 400 F. Spray a 24-cup mini muffin pan with cooking spray.
In a large mixing bowl, combine cornmeal, flour, sugar, baking powder and salt. Make a well in the center and add egg, milk and oil. Mix until just combined. Using a small scoop or tablespoon, fill each cup ¾ full. Bake for 12–15 minutes until golden brown. Serve hot or room temperature.
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