Mini Corn Bread Muffins with Hot Honey Glaze
Ingredients
1/2 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup egg substitute
1/2 cup fat-free evaporated milk
2 tablespoons canola oil
Instructions
In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the egg substitute, milk and oil; stir into dry ingredients just until moistened.
Fill miniature muffin cups coated with cooking spray three-fourths full. Bake at 400° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
