Recipe courtesy of Christine Cushing
Show: Cooking Live
Yield:
about 30 mini muffins
Level:
None

Ingredients

Directions

These savory muffins are great for breakfast, lunch or even dinner as an alternative to bread. For the perfect brunch fare serve with cream cheese, capers, thinly sliced red onions and smoked salmon.

Preheat oven to 350 degrees

Brush a mini-muffin tin with oil. Set aside.

Combine all the dry ingredients and stir until well combined. In another bowl combine the egg and the egg white, the buttermilk and the vegetable oil and whisk until combined. Add the dill.

Pour the wet ingredients into the dry and stir gently with a wooden spoon or a rubber spatula until just combined and some flour still appears. Do not mix until smooth or muffins will be tough.

Pour the batter into prepared muffin tins and bake for about 8 minutes or until golden and tester comes out dry from center of muffin.

Remove muffins from tin and cool on wire rack.

Variations:

You can also use a mini muffin tin and bake about 30 of these as appetizers. I like to top them with slices of smoked trout or combine the smoked trout with cream cheese and make a mousse. They are yummy.

IDEAS YOU'LL LOVE

Dill Fingerling Potatoes

Recipe courtesy of Ina Garten

Smoked Baby Back Ribs

Recipe courtesy of Food Network Kitchen

Baby Carrots

Recipe courtesy of Rachael Ray

Cream-Style Corn

Recipe courtesy of Trisha Yearwood

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Lemon And Herb Roasted Chicken With Baby Potatoes

Recipe courtesy of Tyler Florence

Avocado and Grilled Corn Salad with Green Goddess Dressing

Recipe courtesy of Food Network

Corn Muffins

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking