Corn Dill Mini Muffins Recipe
- 1/2 cup (3 1/2 ounces) all purpose flour
- 1/2 cup medium ground corn meal
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter, melted and cooled to room temperature
- 1 egg
- 1/2 cup sour cream
- 1/2 cup frozen corn kernels, not thawed
- 1 tablespoon finely chopped dill
- Preheat oven to 400u0b0F and grease muffin cups with butter. In a medium bowl, whisk together flour, corn meal, baking powder, salt, and pepper; set aside.
- In a large bowl, whisk together butter, egg, and sour cream until evenly combined. Stir in dill. Add dry ingredients and mix until batter comes together. Fold in corn kernels.
- Divide batter among muffin cups and bake until golden on top and a tester inserted into the middle of a muffin comes out clean, 10-12 minutes.
flour, ground corn, baking powder, salt, freshly ground black pepper, unsalted butter, egg, sour cream, frozen corn kernels, dill
Taken from www.seriouseats.com/recipes/2013/05/corn-dill-mini-muffins-recipe.html (may not work)