Mini Corn and Feta Muffins

  • Yield: Makes 10 servings (1 serving: 2 muffins)


  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/3 cup buttermilk
  • 2 tablespoons melted butter
  • 1 none large egg white
  • 1/3 cup crumbled feta cheese
  • 1/2 cup thawed corn kernels
  • none Cooking spray


1. Preheat oven to 425°.

2. Whisk together flour, cornmeal, sugar, baking powder, salt, and pepper in a medium bowl; make a well in center of mixture. Combine buttermilk, butter, and egg white in a small bowl; add to flour mixture, stirring until just moist. Fold in feta and corn.

3. Coat a 20-cup mini muffin pan with cooking spray. Spoon batter into prepared pan; bake

for 10-12 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Serve warm.

Nutritional Information

Amount per serving
  • Calories: 107none
  • Fat: 4g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Cholesterol: 11mg
  • Protein: 3g
  • Carbohydrate: 15g
  • Sugars: 2g
  • Fiber: 1g
  • Sodium: 178mg

Go to Full Version of

Mini Corn and Feta Muffins Recipe