Corn, Dill Baby Muffins
- 1 1/2 cups-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon freshly cracked black pepper
- 1 egg, plus 1 egg white
- 3/4 cup buttermilk
- 1/3 cup vegetable oil
- 2 tablespoons freshly chopped dill
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 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.
Recipe courtesy of Christine Cushing