Healthy Homemade Jiffy Cornbread Mini Muffins

homemadejuffymuffinsNothing goes better with a bowl of chili on these cold days than cornbread.  I found myself without Jiffy mix the other day and thought certainly I can make Jiffy cornbread muffins from scratch and even attempt at making them healthier.  I combined cornmeal, flour, coconut oil, a little bit of sugar, and eggs and walah, you have delicious homemade cornbread muffins.  They went really well with our chili and were devoured by my 4 and 1 1/2 year old.

Makes 12 mini muffins

2/3 c white whole wheat flour

1/2 yellow cornmeal

3 Tbs sugar

1 Tbs baking powder

1/4 tsp salt

2 Tbs coconut oil (melted)

1 egg (whisked)

1/3 milk

Preheat oven to 400 degrees.  Grease mini muffin pan generously.  Add flour, cornmeal, sugar, baking powder and salt.  Combine coconut oil, mix in whisked egg and milk.  Combine until no lumps.  Scoop batter generously into each mini muffin cup.  Bake for 13-15 minutes until fork comes out clean.

Healthy Homemade Jiffy Cornbread Mini Muffins
Author: 
Recipe type: Breads
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This perfect chili side was inspired by my lack of Jiffy mix! It was so easy to make Jiffy cornbread muffins from scratch and I substituted in white whole wheat flour and coconut oil to beef up the healthiness.
Ingredients
  • ⅔ c white whole wheat flour
  • ½ yellow cornmeal
  • 3 Tbs sugar
  • 1 Tbs baking powder
  • ¼ tsp salt
  • 2 Tbs coconut oil (melted)
  • 1 egg (whisked)
  • ⅓ milk
Instructions
  1. Preheat oven to 400 degrees. Grease mini muffin pan generously.
  2. Add flour, cornmeal, sugar, baking powder and salt.
  3. Combine coconut oil in. Mix in whisked egg and milk. Combine until no lumps.
  4. Scoop batter generously into each mini muffin cup.
  5. Bake for 13-15 minutes until fork comes out clean.

 

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