Mini Corn Muffins Recipe
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup egg substitute
- 1/2 cup fat-free evaporated milk
- 2 tablespoons canola oil
- In a bowl, combine the flour, cornmeal, sugar, baking powder and salt. Add egg substitute, milk and oil; stir just until moistened. Fill miniature muffin cups coated with nonstick cooking spray three-fourths full.
- Bake at 400 degrees F for 10-12 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
