Honey Cornbread Muffins
Make sweet, soft honey cornbread muffins with Jiffy mix for a quick, comforting side.
Servings: 20 muffins
Calories: 68
Ingredients
- 1 (8.5 ounce) box Jiffy Corn Muffin Mix 1 box
- 1 egg
- ⅓ cup milk
- ¼ cup honey
Instructions
- Preheat oven to 400°F. Grease mini muffin tin (I use butter).
- Add dry corn muffin mix to a large bowl.
- In a separate bowl, beat together egg, milk, and honey. Add egg mixture to muffin mix and stir until just combined. Allow to sit for 3 minutes.
- Using 1½ Tablespoon cookie scoop, fill mini muffin tin (20 mini muffins).
- Bake for 12-15 minutes until tops are golden brown. Cool in muffin tin for 3 minutes and carefully remove.
Notes
- To make 6 regular sized muffins, bake for 15-20 minutes.
- To make a loaf of honey cornbread, bake for 20-25 minutes in a greased 8 inch pan.
- Keep leftovers in an airtight container in the refrigerator or at room temperature for 4 days or in the freezer for 3 months.
Nutrition
Calories: 68 | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Cholesterol: 8mg | Sodium: 103mg | Potassium: 24mg | Sugar: 6g | Vitamin A: 30IU | Calcium: 13mg | Iron: 0.4mg