Monday, December 20, 2010
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
2 T canola oil
1/2 c white whole wheat flour or all purpose flour
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.