The Pioneer Woman Tasty Kitchen
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Mini Orange Honey Cornbread Muffins

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Prep:

Cook:

Level: Easy

System:

18

Description

A perfect whole grain little muffin that goes great with BBQ baked beans or even slathered with jam for breakfast!

Ingredients

  • 1-½ cup Whole Wheat Pastry Flour
  • ½ cups Cornmeal
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Sea Salt
  • 1 cup Milk (I Used 2 %)
  • ¼ cups Orange Juice
  • 2  Eggs, Beaten
  • ⅓ cups Honey
  • ⅓ cups Nonfat Greek Yogurt
  • ½ cups Corn

Preparation

Preheat oven to 350 F. Line a mini muffin tin with liners (recipe makes roughly 18 mini muffins).

Combine flour, cornmeal, baking powder, and salt in a medium bowl.

In another bowl combine milk, orange juice, eggs, honey and yogurt. Mix well.

Add wet ingredients into the dry ingredients. Blend well. Fold in corn. Combine well.

Pour into muffin tins filling each liner about 3/4 full.

Bake 12-14 minutes or until a toothpick inserted in the center of one comes out clean. Remove pan from oven and set it on a rack. Let muffins cool 5 minutes before removing them from the tin and letting them cool another 5 minutes on wire rack.

I love mine served with a healthy spoonful of honey. Enjoy.

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