Mini Corn Muffins with Smoked Turkey
Submitted by Terry69
Savory mini corn muffins topped with smoked turkey and cranberry relish make elegant two-bite appetizers for holiday entertaining.
YIELD
36 servingsPREP
15 minCOOK
15 minREADY
40 minThese aren’t breakfast muffins, they’re the foundation of your next impressive appetizer spread.
Golden cornmeal muffins bake up tender and slightly sweet, creating the perfect vehicle for thin-sliced smoked turkey.
Top them with cranberry relish for tart sweetness or honey mustard for savory kick.
The mini size means guests can pop them in one or two bites while mingling, and you can prep the muffins a day ahead.
Pro Tips
- Bake muffins the day before and store airtight; they actually slice easier when not piping hot
- Use a serrated knife to slice mini muffins cleanly without crushing them
- Set out both cranberry relish and honey mustard so guests can choose their favorite topping
Ingredients
Directions
Preheat oven to 400℉ (200℃). Butter mini-muffin tins.
Combine cornmeal, flour, sugar, baking powder and salt in large bowl.
Mix milk, butter and eggs together in medium bowl.
Stir milk mixture into cornmeal mixture until just moistened.
Spoon batter into mini muffin tins.
Bake until golden, 14 to 16 minutes. Let cool on wire rack for five minutes.
Remove from pans and let cool completely.
To serve, put a small amoung of smoked turkey on a sliced muffin that’s been spread with cranberry relish or honey mustard.
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