CORN AND DILL MUFFINS1 cup all-purpose flour 1 cup yellow or white cornmeal 3 tablespoons granulated sugar 1 tablespoon baking powder 1 teaspoon salt 1 egg 1 cup cream (heavy or half-and-half) 3/4 cup fresh or frozen (thawed) whole corn kernels 1/4 cup (1/2 stick) butter or margarine, melted 2 tablespoons chopped fresh dill Preheat oven to 400 degrees F. Use a muffin tin with 12 medium (2 1/2-inch) cups or a muffin tin with 24 small (1 1/2-inch) cups. Grease muffin cups, unless pan is nonstick. Sift the flour and cornmeal into a large bowl. Add sugar, baking powder and salt; stir to mix; set aside. Crack the egg into a medium bowl; beat with a whisk. Add cream, corn kernels, melted butter and dill; stir to mix. Add egg mixture to flour mixture; stir until well blended. Spoon batter into prepared tins, filling each cup three-fourths full. Bake in a preheated 400-degree oven 15 to 18 minutes. To test for doneness, insert a wooden pick in center of a muffin; if it comes out clean, muffins are done. If not, bake a few minutes longer. Let muffins cool in pans 5 minutes before turning out. Serve warm. Yields 12 large or 24 small muffins Adapted from source: Complete Book of Small Breads by Bernard Clayton Jr.
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