Small Batch Sweet Cornbread Muffins

Small Batch Sweet Cornbread Muffins

Makes 5 muffins

1 egg

1/4 cup milk

Splash of vanilla

43 grams (3 tbs) melted butter

1/4 cup cornmeal

1/2 cup flour

1/4 cup + 2 tbs sugar

1 tsp baking powder

A big pinch of salt

1. Heat oven to 175*C (350*F) and prepare muffin tin or silicone cups.
2. Mix all the wet ingredients together.
3. Add in the dry ingredients and mix well.
4. Fill the muffin tins or silicone cups 3/4 of the way.
5. Bake for 20 minutes (keep in a little longer if a tooth pick stuck in the middle comes out with wet batter on it).  

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I was really in the mood for some cornbread.  I didn’t want to make a full batch because I’m the only one who would be eating them and didn’t want them to last forever.  These were perfect, straight out of the oven with a dollop of butter, yum!