Mini Sweet Corn Bread Muffins Recipe

I love summer, I love barbecues, I love being outside, I love boats, I love drinking! I get all of those things, plus more, at my brother-in-laws lake house today! Yay! I am bringing these corn bread muffins and lemon squares and sangria. Life. Is. Good. These are the perfect thing to bring to a barbecue because everyone loves them, they are easy to make, and they are a perfect finger food. Just grab and go, no utensils required. Here’s how it is done…

What you will need:

Greased mini muffin tin

1 1/4 cups yellow cake mix (about 9 oz.)
1 package (8.5 ounces) corn bread/muffin mix
2 eggs
1/2 cup water
1/3 cup milk
2 tablespoons vegetable oil

To make the batter:

Preheat oven to 350 degrees fahrenheit.

In a large bowl, sift together the mixes. In a small bowl, stir together the eggs, water, milk and oil. Stir wet ingredients into dry ingredients until moistened. Fill prepared muffin tin about half full. Bake for about 15 minutes. Cool on wire rack for 5 minutes before taking muffins out. Best served warm. Enjoy!

Yield: 24 mini muffins

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