Lightened-Up Mini Corn Muffins

By Grammie926

By Irene Fong and The Canadian Living Test Kitchen

Ingredients

• 1 cup whole grain medium-ground cornmeal 1 1cup cupwhole grain medium-ground cornmeal
• 1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
• 2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
• 1/2 tsp baking soda 1/2 1/2tsp tspbaking soda
• 1/4 tsp salt 1/4 1/4tsp tspsalt
• 1 pinch cayenne pepper 1 1pinch pinchcayenne pepper
• 1 cup buttermilk 1 1cup cupbuttermilk
• 1 egg 1 1eggeggs
• 2 tbsp butter , melted2 2tbsp tbspbutter, melted
• 2/3 cup frozen corn kernels , thawed2/3 2/3cup cupfrozen corn kernels, thawed

Details

Servings 24
Preparation time 15mins
Cooking time 15mins
Adapted from canadianliving.com

Preparation

Step 1

In large bowl, whisk together cornmeal, flour, sugar, baking soda, salt and cayenne pepper.

Whisk together buttermilk, egg and butter; pour over cornmeal mixture. Add corn; stir just until combined. Spoon into greased mini-muffin cups.

Bake in 400°F (200°C) oven until tester inserted in a few comes out clean, about 10 minutes. Let cool in pan on rack. (Make-ahead: Store in airtight container for up to 2 days or freeze for up to 2 weeks.)

Source : Canadian Living Magazine: April 2012