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Mini Frittata Cornbread Muffins are a delightful fusion of two beloved breakfast staples: frittatas and cornbread. These bite-sized treats offer the perfect balance of flavors and textures, making them an ideal choice for busy mornings, leisurely brunches, or as a savory snack at any time of the day. The versatility of these muffins is one of their standout features; they can be easily customized to suit individual tastes and dietary preferences. Whether you’re a meat lover or a vegetarian, there’s a combination of fillings that will satisfy your cravings.

Mini Frittata Cornbread Muffins

Discover the delicious world of Mini Frittata Cornbread Muffins, where two breakfast favorites unite in perfect harmony. These bite-sized muffins feature a fluffy cornbread base combined with savory frittata ingredients, making them a versatile meal for any occasion. Easy to customize with your choice of fillings—from meat to veggies—they are packed with protein and nutrients. Enjoy them fresh out of the oven or as a convenient grab-and-go snack, perfect for busy mornings or leisurely brunches. Ready to impress your family and friends? Explore this delightful recipe and start your culinary adventure today!
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Ingredients
  

1 cup cornmeal

1/2 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup buttermilk

1/4 cup vegetable oil

3 large eggs

1 cup cooked and crumbled bacon (or diced vegetables for a delightful vegetarian option)

1 cup shredded sharp cheddar cheese

1/4 cup finely chopped green onions (scallions)

1/2 cup diced bell peppers (choose a mix of colors for visual appeal)

Optional: Fresh herbs (like parsley or chives) for a garnish that adds freshness

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) and prepare a mini muffin tin by greasing it lightly with oil or lining it with paper liners to ensure easy removal of the muffins later.

    Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and black pepper. Use a whisk to blend these ingredients together thoroughly, ensuring an even distribution.

      Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, vegetable oil, and eggs until the mixture is well blended and smooth.

        Combine & Fold: Pour the wet mixture into the bowl of dry ingredients. Gently stir with a spatula until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine and will not affect the muffins’ texture.

          Add Fillings: Fold in the cooked and crumbled bacon (or your choice of diced vegetables), shredded cheddar cheese, green onions, and diced bell peppers. Ensure that these ingredients are evenly incorporated throughout the batter.

            Fill the Muffin Tin: Using a small scoop or spoon, evenly fill each mini muffin cup about 2/3 full with the batter, leaving some space for the muffins to rise.

              Bake: Place the filled muffin tin in the preheated oven and bake for 15-18 minutes. The muffins are ready when the tops are golden brown and a toothpick inserted into the center of one muffin comes out clean.

                Cool & Serve: Let the muffins cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Just before serving, you can add a sprinkle of fresh herbs for a lovely touch of color and flavor.

                  Prep Time, Total Time, Servings: 15 min | 30 min | 24 mini muffins