Corn Dill Mini Muffins

[Photograph: Carrie Vasios]

These savory mini muffins use both corn meal and whole corn kernels, plus dill for an herbal kick.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

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Corn Dill Mini Muffins

About This Recipe

Yield:makes about 2 dozen mini muffins
Active time:10 minutes
Total time:20 minutes
Special equipment:24 cup mini muffin tin
This recipe appears in: Wake and Bake: Corn Dill Mini Muffins
Rated:

Ingredients

  • 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

Procedures

  1. 1

    Preheat oven to 400°F and grease muffin cups with butter. In a medium bowl, whisk together flour, corn meal, baking powder, salt, and pepper; set aside.

  2. 2

    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.

  3. 3

    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.

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