A Momma’s Grub food truck recipe. These mini muffins were created for the taco plate special on the food truck and had quite the following with customers frequently ordering extras.
Momma’s Cornbread Mini Muffins
Course: Appetizers, SidesCuisine: American, SouthernServings
24
muffinsPrep time
15
minutesCooking time
14
minutesIngredients
- Muffins
3 tablespoons Butter, melted
1/3 cup canned Pumpkin (make sure it’s just pumpkin, not the pie filling)
1/4 cup Honey
1/4 cup Sugar
1 Egg
1 cup Buttermilk
1 cup Cornmeal, medium grind
1 teaspoon coarse Salt
1 teaspoon Baking Soda
2 Jalapenos, finely diced (optional)
- Honey Butter
1/2 cup Butter
1/8 cup Honey
Directions
- Muffins
- Preheat oven to 425 degrees
- Spray mini muffin tin pan with oil
- Cream together butter, pumpkin, honey, sugar and egg
- Add buttermilk and jalapenos if using and mix well
- Combine dry ingredients and mix into wet mixture until well blended, but do not overwork
- Scoop batter into greased mini muffin tin cups, about 3/4 full. These scoops come in handy.
- Bake at 425 for 14 minutes
- Honey Butter
- Soften honey by heating to slightly above room temperature. You want the butter to be soft and easy to whisk, but not melted. If the butter is melted, the honey will separate. I typically leave the butter on the counter for a few hours if it is warm, or heat in the microwave 15 seconds at a time stirring frequently until desired consistency.
- Add honey and mix well
Notes
- I use salted butter in most recipes and measured salt is a coarse grind.
