Tasty recipe for Mini corn muffins with honey and whole grains

Today we’re going to prepare a tasty recipe for Mini corn muffins with honey and whole grains, a perfect snack. Take paper and pen to write down all the ingredients and follow the preparation method.

How to make Honey Whole-Grain Mini Corn Muffins

Mini corn muffins with honey and whole grains, an easy-to-make snack that’s perfect for any occasion. Remembering that we will start by listing all the ingredients, so start by separating all the ingredients and then the complete preparation method.

Ingredients

3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup whole-wheat pastry flour
1 cup yellow cornmeal
3/4 cup low-fat milk (1 percent)
1/3 cup canola oil
1/3 cup honey
1 cup fresh or frozen/defrosted corn kernels

Directions

First, preheat your oven to 350 degrees and lightly coat three 12-well mini-muffin pans with cooking oil spray. (Alternatively, use a single pan, greasing it again before each subsequent batch).

Then, using a bowl, mix together the whole wheat flour, sugar, cornflour, baking powder and salt, whisking until well blended.

Next, in a separate large bowl, whisk together the eggs, oil, milk and honey, then add this mixture to the dry ingredients, stirring until well blended. Now add the corn at the end.

Then distribute the batter evenly into the muffin cavities, filling them almost to the top.

Then place in the oven for approximately 18 to 23 minutes or until a wooden skewer inserted into the center of the muffins, in the middle of the pan, comes out clean.

Finally, let the muffins cool in the pan on a rack for about 5 to 10 minutes. Now, carefully, we’ll use a round-tipped knife to gently loosen the edges around each muffin and then carefully remove them and place them on the rack to cool completely before serving or storing.