Corn and Dill Muffins

1 C Flour -- All-Purpose
1 C Yellow Cornmeal -- or white
3 Tbsp Sugar
1 Tbsp Baking Powder
1 Tsp Salt
1 C Heavy Cream
1 Egg
3/4 C Fresh Corn Kernels -- or frozen
1 Tbsp Fresh Dill -- chopped

In a bowl, mix together flour, cornmeal, sugar, baking powder and salt. Set aside. In sm. bowl whisk together milk, egg, corn kernals and vegetable oil until blended. Add to dry ingredients, along with dill, and stir until belnded. Spoon into buttered muffin plaque, filling each cup 2/3 full. Bake in preheated 400 deg F oven until toothpick inserted in muffin comes out clean, about 15 min. Cool for 3 min., then remove.

Corn and Dill Muffins printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.