Mini Corn Muffins
These little gems are perfect with Indian Summer 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.
« Previous post: Indian Summer Chili
Next post: Brown Sugar Shortbread-The 5 Minute Christmas Cookie »
[…] Summer Chili Adapted from Rachel Ray This is quite awesome served with Mini Corn Muffins or Whole Wheat […]
[…] A great snack to set out that accommodates picky eaters and those with food sensitivities alike!Mini Corn Muffins – A great little two bite snack that you can bake up and tuck in the freezer. Defrost and […]
[…] few years ago I started adding bacon and chives to my regular Mini Corn Muffins. I still make them plain all the time and usually serve them with chili, salads, or just as a […]
So good! I included these in my mini muffin tin roundup post as well 🙂 http://www.livinginhisway.ca/2015/06/17-delicious-recipes-you-can-make-using.html