Dan Churchill

Mini Cornbread Muffins

Dan Churchill
PREP 5 MIN
COOK  20 MIN

Planning a big Thanksgiving, Christmas or family gathering? Don't forget the sides! Dan's Mini Cornbread Muffins are flaky, delicate, irresistable – and easy to batch cook in advance.

GF

NF

V

Number of servings
2
Ingredients

18 cup (22 12g) plain flour (or gluten-free if required)

18 cup (33 13g) cornmeal

13 tsp baking powder

pinch of salt

18 cup (42ml) milk, reduced fat (or dairy-free alternative)

18 cup (40g) cottage cheese

18 cup (11ml) olive oil

13 large egg

13 tbs maple syrup (honey or rice malt syrup)

Methodbased on 12 servings
1

Preheat oven to 180°C/fan 160°C/gas 4. Spray 12 mini loaf or muffin tins with oil. 

2

In a large bowl, whisk flour, cornmeal, baking powder and salt together. 

3

In a small bowl, combine milk, cottage cheese, oil, eggs and maple syrup. Whisk well and add to dry ingredients. Stir to combine. 

4

Divide batter evenly between loaf/muffin tins and bake for 18-20 minutes or until an inserted toothpick comes out clean and golden on top. Serve warm!

Nutritional Informationper serving

Energy (kJ)

836 kJ / 200 cals

Protein

7.5 g

Fat

8.1 g

Sat. Fat

2 g

Carbs

23.4 g

Sugar

3.6 g

Fiber

0.9 g

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