Mini Corn Muffins Recipe

Preheat oven to 350°F. Grease a 24-hole mini muffin tin. Mix vegetable oil, milk, and egg in a small bowl until combined.

In another bowl, whisk together all-purpose flour, fine cornmeal, sugar, baking powder, baking soda, and  salt in another bowl. 

Make a well in the center of the dry ingredients and pour in oil mixture. Mix until just combined. Gently fold in canned corn kernels. Scoop teaspoonfuls of the batter into prepared muffin cups until ¾ full.

Bake for 10 to 15 minutes or until a toothpick inserted in the center of the muffins comes out clean. Cool on a wire rack for 10 minutes before serving.