Mini Corn Cake Muffins
These Mini Corn Cake Muffins are a little savory, a little sweet, and come in a little package. They're so easy to make with just 6 ingredients and great for a buffet table or side dish, and also perfect as a bite-sized breakfast or snack on the go!
Servings: 36 mini muffins
Ingredients
- 8 ounce box Jiffy Corn Muffin Mix
- 9 ounce box Jiffy Golden Yellow Cake Mix
- 11 ounce can corn kernels , drained
- 2 large eggs
- 2 tablespoons butter , melted
- 1/3 cup whole milk
- 1/2 cup water
- butter or honey , for serving, optional
Instructions
- Preheat oven to 400 degrees F. Coat a mini muffin pan with nonstick cooking spray. (This recipe makes 36 mini muffins, so you'll likely need to cook in batches.)
- In a large bowl combine all of the ingredients until well blended. Let sit for 2 minutes and give it a little stir.
- Fill each muffin well with batter 3/4 full.
- Bake for approximately 10 minutes or until golden brown and a tester comes out clean.
- Allow to cool in pan for a few minutes and then gently run a dull knife around edges to release and remove.
- Serve with some butter or honey and enjoy!
Notes
Possible add-ins. You can add in some cooked and crumbled Italian sausage, mixed into the batter before baking, freshly grated cheese, and/or seeded and finely diced jalapeno peppers, if preferred.
Make regular sized muffins. You can make regular sized muffins from this batter instead of mini muffins, if preferred. Cooking time will need to be doubled, but all ovens runs differently. Bake until a tester comes out clean.
Nutrition
Serving: 1muffin | Calories: 65kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 125mg | Potassium: 30mg | Fiber: 1g | Sugar: 5g | Vitamin A: 30IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 0.4mg