[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/07/24. See terms.
Mini cornbread muffins

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.