Combine dry ingredients in large bowl and mix to evenly distribute.
In separate bowl, combine yogurt, milk/buttermilk, eggs, honey, butter/oil and corn. Mix thoroughly.
Pour wet ingredients into dry and gently stir with spoon to incorporate, being careful not to overmix.
Spray mini muffin cups with non-stick spray and fill to brims. Bake @ 350F 8- 10 min., or until edges of muffins are slighly browned and cracks/holes begin to appear on tops of muffins.
Originally Submitted
5/12/2011
5 Out of 5 from
1 reviews
You can add this Gluten Free Mini Honey-Corn Muffins recipe to your own private DesktopCookbook.