Learn how to make Mini Cornbread Muffins, one of Rita's recipes for nonperishable foods for food drives.

Mini Cornbread Muffins


  • Vegetable cooking spray
  • 1 cup stone ground cornmeal
  • ¾ cup all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 3 tablespoons cholesterol-free substitutes or 1 egg
  • 3 tablespoons canola oil
  • 1 cup low-fat buttermilk


  1. Heat oven to 375 degrees. Spray 18 mini muffin cups with cooking spray.
  2. Mix together in large bowl the cornmeal, flour, baking powder, baking soda, salt and sugar.
  3. In medium bowl whisk egg substitute, oil and milk. Add to flour mixture; stir until just blended. Do not over mix.
  4. Spoon batter into mini muffin tins. Bake 13-15 minutes or until lightly browned. Let sit in muffin tins for 5 minutes before taking out and placing on cooling rack.