MINI BUTTERMILK CORN MUFFINS
Steps:
- 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 among prepared muffin cups (about generous 1 Tbsp. per cup). Bake mini muffins until puffed and brown around edges, 13 to 15 minutes (tops will not brown). Cool slightly. Remove muffins from pan. Serve slightly warm or at room temperature.
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Olivia Davis
[email protected]These muffins are a delicious and easy way to enjoy cornbread.
Biru Lopchan
[email protected]I made these muffins with gluten-free flour and they turned out great!
Marshell25 Marshell25
[email protected]These muffins are the perfect size for a party or potluck.
steven armstrong
[email protected]I love the crispy edges on these muffins.
Shadia Afrin shathi
[email protected]These muffins are a great way to use up leftover corn on the cob.
Riley Mckay
[email protected]I love that these muffins are made with whole wheat flour. They're a healthier option than traditional corn muffins.
Queen Francis
[email protected]These muffins are perfect for a quick and easy breakfast or snack.
Apaz
[email protected]These muffins are a great way to get my kids to eat their veggies. They love the cornmeal and the buttermilk makes them nice and moist.
Aaron Hinneh
[email protected]I made these muffins for a potluck and they were a huge hit. Everyone loved them!
Hdh Shsh
[email protected]These muffins are delicious! I love the combination of cornmeal and buttermilk.
Mattias Junior
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and freeze them.
Nana Popae
[email protected]I've made these muffins several times and they always turn out perfect. They're a great addition to any breakfast or brunch menu.
MD.Jahid.Islam. Mon
[email protected]These muffins are a great way to use up leftover corn. They're also a great snack or side dish.
Jenya Gharti
[email protected]I'm not a big fan of cornbread, but these muffins were surprisingly good. They're not too sweet and the cornmeal gives them a nice crunch.
Lambda man
[email protected]I made these muffins for my kids' lunchboxes and they loved them! They're the perfect size for little hands and they're packed with flavor.
Sharmila Dangi
[email protected]These muffins are delicious! The cornmeal gives them a great texture and the buttermilk makes them moist and fluffy.
Itz DIP
[email protected]I love these muffins! They're so moist and flavorful. I always make a double batch so I can freeze some for later.
Sara Fatima
[email protected]These mini corn muffins were a hit at my brunch party! They were easy to make and had a moist, fluffy texture. The buttermilk added a nice tanginess that balanced out the sweetness of the corn.