Mini Corn Muffins

I  made these yesterday for my son to pack in his bag for snack on our way to the beach. He loves corn muffins and I love the idea of him having these mini-muffins with him since it's such an easy snack. This recipe is super easy and lots of fun to make with kids. It makes a regular batch of muffins but you can easily double it and freeze a huge bag like I did.

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• ¼ cup granulated sugar
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• 1 cup buttermilk
• ½ teaspoon kosher salt
• 1 large egg
• ¼ cup vegetable oil
• ½ cup fresh sweet corn, cooked (optional)

Instructions

1. Preheat the oven to 375 degrees 
2. Spray a mini muffin tin with cooking spray.
3. I have a large muffin tin. (If you only have a 12-cup mini muffin tin plan to use it about 3 times.)
4. Combine the flour, cornmeal, sugar, powder, and soda in a small bowl.
5. In a separate bowl whisk the buttermilk, salt, egg, and oil.
6. Stir everything together. (Stir in the corn kernels if using them)
7. Fill the muffin tins ¾ full and bake for about 12 to 15 minutes, or until golden brown on top.
8. Allow to cool for a few minutes in the pan before popping out and cooling on a wire rack.
9. Store and/or eat!