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Mini Buttermilk Corn Muffins Recipe

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This recipe for Mini Buttermilk Corn Muffins is from Family Favorites 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Nonstick vegetable oil spray
1/2 cup all purpose flour
3 T. yellow cornmeal
3 T. sugar
3/4 t. baking powder
1/4 t. salt (generous)
1/4 cup sour cream
1/4 cup buttermilk
1 large egg
2 T. unsalted butter, melted
1/4 cup fresh corn kernels (cut from 1 ear of corn)
1 T. chopped fresh dill
Directions:
Directions:
Preheat oven to 400º. Coat 16 mini muffin cups with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, and salt in medium bowl. Whisk sour cream, buttermilk and egg in another medium bowl. Whisk in melted butter. Stir in dry ingredients. Add corn kernels and dill; fold just to incorporate. Divide among prepared muffin cups - about 1 T. per cup.

Bake mini muffins until puffed and brown around edges, 13-15 minutes (tops will not brown). Cool slightly. Remove from pan and serve warm or room temperature.

 

 

 

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