So tasty
Preheat oven to 400?. Coat 16 mini muffin cups w/pam. Whisk flour, cornmeal, sugar, baking powder, and salt in med bow. Whisk sour cream, buttermilk, and egg in another med bowl. Whisk in melted butter. Stir in dry ingred. Add corn kernels and dill; fold just to incorporate. Divide among prepared muffin cups (about generous 1 T. 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 temp. DO AHEAD Can be made 8 hours ahead. Let stand at room temp.
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Serving Size: 1 Serving (26g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 58 | ||
Calories from Fat: 23 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 18.6mg | 6 % | |
Sodium 314.6mg | 11 % | |
Potassium 36.1mg | 1 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 7.9g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 58
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