Corn, Dill Baby Muffins Recipe

Name: Corn, Dill Baby Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
These savory muffins are great for breakfast, lunch or even dinner as an alternative to bread.
2
For the perfect brunch fare serve with cream cheese, capers, thinly sliced red onions and smoked salmon.
3
Preheat oven to 350 degrees
4
Brush a mini-muffin tin with oil.
5
Set aside.
6
Combine all the dry ingredients and stir until well combined.
7
In another bowl combine the egg and the egg white, the buttermilk and the vegetable oil and whisk until combined.
8
Add the dill.
9
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.
10
Do not mix until smooth or muffins will be tough.
11
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.
12
Remove muffins from tin and cool on wire rack.
13
You can also use a mini muffin tin and bake about 30 of these as appetizers.
14
I like to top them with slices of smoked trout or combine the smoked trout with cream cheese and make a mousse.
15
They are yummy.

710

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 11 ingredients. The key ingredients include: 1 1/2 cups-purpose flour, 1/2 cup cornmeal, 1/2 teaspoon salt, 2 tablespoons sugar, and more.

Yes, Corn, Dill Baby 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, Dill Baby Muffins

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