Active Time

　　5 minutes

　　Total Time

　　20 minutes

　　

Ingredients

Makes 24 muffins

　　1 3/4 cup cornmeal

　　3/4 cup flour

　　1 tablespoon baking powder

　　1 teaspoon baking soda

　　1/2 teaspoon salt

　　1/4 cup honey or agave

　　1 1/2 cup buttermilk

　　2 large eggs

　　1/4 cup vegetable oil

　　

Step 1

Preheat oven to 425 degrees.

　　

Step 2

Mix the first 5 dry ingredients in a bowl.

　　

Step 3

Whisk the remaining wet ingredients in a separate bowl until thoroughly combined.

　　

Step 4

Pour the cornmeal mixture into the wet ingredients and thoroughly combine with a whisk.

　　

Step 5

Pour into 24 greased mini muffin cups.

　　

Step 6

Bake for 15 minutes or until a toothpick comes out clean when inserted inside.

　　

Step 7

Cool and serve.

　　Cooks' Note

　　This recipe was originally published on Weelicious as "Tiny Corn Muffins".