Mini Buttermilk Corn Muffins

By á-47

Ingredients

• 1/2 cup flour
• 3 Tbsp. yellow cornmeal
• 3 Tbsp. sugar
• 3/4 tea. baking powder
• 1/4 tea (generous) salt
• 1/4 cup sour cream
• 1/4 cup buttermilk
• 1 egg
• 2 Tbsp. butter, melted
• 1/4 cup fresh corn kernels (cut from 1 ear of corn)
• 1 Tbsp. chopped fresh dill

Preparation

Step 1

Preheat oven to 400 degrees. 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 amoung prepared muffin cups (about generous 1 Tbsp. per cup.)

Bake mini muffins until puffed and brown around edges, 13-15 minutes (tops will not brown).

Cool slightly. Remove muffins from pan.

Serve slightly warm or at room temperature.

Can be made 8 hours ahead. Let stand t room temperature.