MinusG's cornbread muffins are a perfect bite, sized for kids of all ages. These are easy for back-to-school lunchables, or a compliment to stews, soups, chili and more. It is also a perfect recipe to get your kids involved. Happy baking!
Cornbread Muffins
Yield: 24 servings
Ingredients
- 3 x-large eggs or
- (egg substitute - 2tsp baking powder + 1Tbsp water + 1Tbsp vinegar)
- (3/4 c of "Eggless" or "Just Egg")
- 3/4c. milk or (milk substitute - nut/seed milk)
- 1/3c. oil
- 1/4c. + 1 Tbsp sugar*
- 1 bag Cornbread Mix
*For a savory cornbread omit the sugar
Directions
- Preheat oven to 350°. Grease or line muffin tins. In a medium bowl, lightly whisk eggs. Add oil, milk, and sugar to eggs and blend. Stir cornbread mix into egg mixture.
- Scoop cornbread batter into a greased muffin tins. Bake 10-12 minutes or until a toothpick inserted in center comes out clean. Check muffins with a toothpick to confirm they are fully baked. Remove muffins from pan; serve warm.