Corn, Dill Baby Muffins

Yield:
about 30 mini muffins
Ingredients
  • 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
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.


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