Mini Corn Muffins

These little gems are perfect with Indian Chili.  They are also good to whip up in the summer when you want a little something to go with a salad. 

Mini Corn Muffins
Adapted from Bon Appetit Recipe modified 2/28/13

Mix together in a medium bowl:
1/4 c sour cream
1/4 c buttermilk
1 egg
2 T canola oil
Add:
1/2 c white whole wheat flour or all purpose flour

3 T cornmeal

1 T sugar

3/4 tsp baking powder

pinch of salt
Mix all ingredients just until combined.  Do not over mix. 
Fold in 1/2 c frozen corn, thawed
1 T chopped fresh dill, or 1 tsp dried dill (optional)

Preheat oven to 400 degrees and lightly spray a mini muffin tin.  Divide batter among the mini muffin cups and bake until puffed and golden, 9-11 minutes.