Mini Cornbread Muffins
PREP 10 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
1⁄8 cup (22 1⁄2g) all-purpose flour (or gluten-free if required)
1⁄8 cup (33 1⁄3g) cornmeal
1⁄3 tsp baking powder
pinch of salt
1⁄8 cup (42ml) milk, reduced fat (or dairy-free alternative)
1⁄8 cup (40g) cottage cheese
1⁄8 cup (11ml) olive oil
1⁄3 large egg
1⁄3 tbs maple syrup (honey or rice malt syrup)
Preheat oven to 355°F/fan-forced 325°F. Spray 12 mini loaf or muffin tins with oil.
In a large bowl, whisk flour, cornmeal, baking powder and salt together.
In a small bowl, combine milk, cottage cheese, oil, eggs and maple syrup. Whisk well and add to dry ingredients. Stir to combine.
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!
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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