Mini Corn Muffins with Smoked Turkey
Yield
36 servingsPrep
15 minCook
15 minReady
40 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
cornmeal
yellow |
|
| 1 | cup |
all-purpose flour
sifted |
|
| ⅓ | cup |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | cups |
milk
|
|
| ¾ | cup |
butter
melted, cooled |
|
| 2 | large |
eggs
slightly beaten |
|
| ½ | pound |
smoked turkey breast
thinly sliced |
* |
| ½ | cup |
fruit relish
cranberry, or honey mustard |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
cornmeal
yellow |
|
| 237 | ml |
all-purpose flour
sifted |
|
| 79 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 355 | ml |
milk
|
|
| 177 | ml |
butter
melted, cooled |
|
| 2 | large |
eggs
slightly beaten |
|
| 226.8 | g |
smoked turkey breast
thinly sliced |
* |
| 118 | ml |
fruit relish
cranberry, or honey mustard |
* |
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.
