Corn And Dill Muffins Recipe

Name: Corn And Dill Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. flour; 1 c. yellow or white cornmeal; 3 Tbsp. sugar; 1 Tbsp. baking powder; 1 tsp. salt; 1 c. heavy cream; 1 egg; 3/4 c. fresh or frozen corn kernels; 1/4 c. melted butter; 1 Tbsp. chopped fresh dill

Servings: persons

1
In a bowl, mix together flour, cornmeal, sugar, baking powder and salt.
2
Set aside.
3
In a small bowl whisk together milk, egg, corn kernels and melted butter until blended.
4
Add to dry ingredients, along with dill, and stir until blended.
5
Spoon into buttered muffin tin, filling each cup 2/3 full.
6
Bake in preheated 400u00b0 oven until toothpick inserted in muffin comes out clean (about 15 minutes).
7
Cool for 3 minutes, then remove.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. flour, 1 c. yellow or white cornmeal, 3 Tbsp. sugar, 1 Tbsp. baking powder, and more.

Yes, Corn And Dill Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn And Dill Muffins

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