Pumpkin Cornbread Mini Muffins

INGREDIENTS:

3/4 cup              Cornmeal

1/4 cup               Flour

1 Tbs                  Sugar

1 1/2 tsp            Baking Powder

1/2 tsp               Baking Soda

1/2 tsp               Salt

1/2 cup              Pumpkin Puree

1 ea                    Egg

1 Tbs                 Oil

1/3 cup              Fat Free Milk or Buttermilk

DIRECTIONS:

I double the recipe to get 20 nicely sized mini muffins. I use the Williams – Sonoma mini muffin tin (24.)

Preheat the oven to 425 degrees.

In a medium bowl combine all of the dry ingredients. In a separate bowl combine all of the wet ingredients and stir. Pour wet ingredients over the dry ingredients and mix until just combined. DO NOT OVERMIX. Spray muffin tin with cooking spray and spoon mix into muffin tin. They will rise slightly when baking.

Bake for 12 minutes until golden brown. Let rest for 2 minutes before removing from tin.

Serve with honey, maple syrup or preserves.