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Old 01-12-2015, 11:50 AM   #1
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ISO help/tips making mini corn muffins

I am wanting to make a few dozen mini corn mufins for a church event. Have any of you done this? Would appreciate a favorite recipe including oven temp. and time.



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Old 01-12-2015, 01:09 PM   #2
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I've made these several times and everyone who has eaten them loves them. If you want, I think you could reduce the sugar, but they're delicious made as the recipe directs. The kernels of corn in them really gives a nice "pop" of flavor. There are rarely any left.

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Old 01-12-2015, 07:58 PM   #3
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I make this recipe in mini muffin pans for our Chamber of Commerce chili cook-offs and there are never leftovers. DH makes kefir so I use that, but sour cream works.

* Exported from MasterCook *

Katie's Kefir Cornbread

Recipe By : Katie
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cornmeal
1 cup all-purpose flour
1/2 cup sugar (1/4-1/2)
2 tablespoons honey (1-2 tbsp)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup kefir (or sour cream)
1/2 cup butter -- melted
2 eggs -- lightly beaten

Preheat oven to 375F. Grease an 8x8 pan, muffin pans or mini muffin pans.

Mix cornmeal, flour, sugar, salt, and baking soda. Stir in honey, sour cream, butter, and eggs. For muffins, fill muffin cups 3/4 full.

Bake in 375F oven until a tooth pick inserted in the center comes out clean, 30 to 35 minutes for a pan, 18-20 minutes for muffins, 12-15 minutes for mini muffins.
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muffin, corn

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