Mini Corn Muffins

Prep Time: 10 minutes. Cook Time: 10 minutes. This recipe yields about 18 mini muffins.

1 T white vinegar or lemon juice
Almost 1 cup (7.5 oz) 2% milk
1 cup yellow cornmeal
3/4 cup whole wheat flour
1/4 cup sugar
1.5 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 large egg, beaten
1/8 cup canola oil

Heat oven to 400 degrees. Coat two mini muffin pans with nonstick cooking spray. Combine the vinegar and enough milk to make 1 cup. Let stand 5 minutes.

In a small bowl, combine milk mixture, egg and oil.

In a large bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, and salt.

Add wet ingredients to cornmeal and flour mixture and stir until just combined. Fill mini muffins pans 3/4 full. You will fill only half of the second muffin pan. Fill any empty cups with water so the muffins brown evenly. Bake for 10 minutes.

Source: Adapted from a recipe on the low fat cooking site