These mini cornbread muffins are a delicious way to add nutrition to a traditional dish. We think they are best served with a side of chili or for a Thanksgiving dinner!
Servings: 2 Dozen Muffins
- 1 Cup Cornmeal
- 1 1/2 Cups White Whole Wheat Flour
- 1/2 Cup Manitoba Milling Co. Smooth Whole Milled Flaxseed
- 1 1/2 Tsp Salt
- 2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 3 Eggs
- 2/3 Cup Honey
- 1 1/2 Cups Milk
- 1 Stick Butter Melted
Preheat oven to 400 degrees F.
Lightly grease two muffin tins and set aside.
Melt butter in a microwave safe dish and set aside to allow to cool slightly.
Combine dry ingredients (cornmeal, flour, flaxseed, salt, baking powder, baking soda) in a large mixing bowl.
Add in eggs, honey, milk, and butter. Mix to combine.
Scoop batter into your prepared muffin tins. Fill each cup 3/4 full.
Bake for 14 minutes or until a toothpick comes out clean.
To make vegan use plant-based milk, vegan butter, and honey.
To make gluten-free swap flour for a GF blend.