Tiny Corn Muffins
['1 3/4 cup cornmeal', '3/4 cup flour', '1 tablespoon baking powder', '1 teaspoon baking soda', '1/2 teaspoon salt', '1/4 cup honey or agave', '1 1/2 cup buttermilk', '2 large eggs', '1/4 cup vegetable oil']
Preheat oven to 425 degrees.
Mix the first 5 dry ingredients in a bowl.
Whisk the remaining wet ingredients in a separate bowl until thoroughly combined.
Pour the cornmeal mixture into the wet ingredients and thoroughly combine with a whisk.
Pour into 24 greased mini muffin cups.
Bake for 15 minutes or until a toothpick comes out clean when inserted inside.
Cool and serve.
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