Mini cornbread muffins
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 24 • Difficulty: Easy
With creamed corn and grated onion for added flavour and moisture, these tender muffins are especially delicious served warm.
Ingredients
Egg(s)
2 medium
Canned creamed corn
½ cup(s), (130g)
Buttermilk
½ cup(s), (125ml)
Maple syrup
¼ cup(s), (60ml)
Butter
1½ tbs, melted
Polenta
1 cup(s), fine, (170g)
Plain flour
1 cup(s), (150g)
Baking powder
½ tsp
Brown onion
1 medium, grated
Green capsicum
¼ medium, finely chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Lightly spray a 24 hole 1½ tablespoon (30ml) capacity non-stick mini muffin tray with oil. Whisk eggs, corn, buttermilk, syrup and butter in a medium bowl. Sift polenta, flour and baking powder over egg mixture and whisk to combine. Season with salt and pepper, then fold in onion and capsicum.
2
Spoon batter evenly into prepared muffin tray. Bake for 15-18 minutes, until muffins are golden and just firm in centre when lightly touched with fingertips. Stand muffins in tray for 10 minutes, then loosen edges with a spatula and carefully remove. Serve warm.
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