Mini muffins are my new favorite thing. I made corn muffins yesterday, but pumpkin muffins won’t be far behind. Perfect for adding to a bread basket, or just for answering that need for a little something to go with a cup of coffee or tea. Also perfect for kids.
I actually bought the 24 mini-muffin pan to make tiny quiches, but it was more than worth the minor investment for the ability to make these muffins as well. I adapted this recipe from one that I found on the Food 52 blog.
1 cup corn meal
1 cup all-purpose flour
1/4 cup sugar
1 TBS baking powder
3/4 tsp. kosher salt
1 cup sour cream or full fat Greek yogurt
1/4 cup milk
2 eggs, beaten
1/4 cup butter, melted
1. Pre-heat oven to 425 degrees. Prep a 24 section, non-stick mini-muffin pan with cooking spray.
2. Measure the corn meal, flour, sugar, baking powder, and salt into a large bowl. Whisk to combine.
3. Measure the sour cream (or yogurt,) milk, eggs, and melted butter into another bowl. Whisk well.
4. Add the wet to the dry ingredients. Mix with a wooden spoon until just combined.
5. Using a mini ice cream scoop, fill the muffin cups.
6. Bake for approximately 10 minutes. Cool in pan for a few minutes before removing the muffins to a wire rack.
Just for the record, non-fat Greek yogurt doesn’t work well in baking. Make sure to use the full-fat version. And yes, the Weight Watchers saga continues. From my calculations, each muffin would ring in at 3 points!